Beetroot and Brussels Sprouts Salad in a Jar

Votes: 2

Time: 55 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Serving size: 1 of 8 servings
Calories 254, total fat 10 G., saturated fats 1 G., proteins 6 G., carbohydrates 39 G., fiber 9 G., cholesterol 0 mg, sodium 517 mg, sugar 11 G.

A layered salad in a jar is vibrant, delicious, and convenient. You can easily take it to work or on the go. This salad is made with the most delicious winter vegetables and fruits—beets, Brussels sprouts, pomegranate, and grapefruit—a vitamin bomb! It's based on cooked pearl barley, but you can use any other grains you like, such as brown rice or quinoa. Layer all the ingredients, including fresh spinach and walnuts, in a jar. Pack the vinaigrette into a small container and toss everything together just before serving.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup walnut halves
1 cup pearl barley
2 large pink grapefruits
3 tablespoons red wine vinegar
1 small shallot, finely chopped
2 teaspoons Dijon mustard
0.5 tsp honey
1/3 cup extra-virgin olive oil
4 large beets, boiled and peeled, cut into 1cm pieces (about 280g)
8 cups baby spinach (about 150 g)
220 g Brussels sprouts, thinly sliced
0.5 tbsp. pomegranate seeds
Special equipment: 4 glass jars with a capacity of 1 liter and a wide neck, with lids

Ingredient Substitution Suggestions

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Recipes with similar ingredients: walnuts, pearl barley, grapefruit, wine vinegar, shallots, Dijon mustard, honey, beet, spinach, Brussels sprouts, pomegranate

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Place walnuts on a rimmed baking sheet and bake until golden brown, about 8-10 minutes. Let cool, then chop coarsely.
Meanwhile, boil the pearl barley:

Bring water to a boil in a small saucepan. Add the pearl barley and simmer until tender, 20-25 minutes. Drain and rinse the barley under cold water. The barley can be boiled in advance and stored in the refrigerator for up to 2 days.

Prepare the grapefruit:

Using a sharp knife, peel and core the grapefruit. Cut the segments into pieces and remove the seeds.
Prepare the vinaigrette dressing:

In a medium bowl, combine the vinegar, shallot, mustard, honey, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Gradually whisk in the olive oil until the dressing is emulsified.
Assemble the salads:

Place 4 quart wide-mouth jars on the table. Evenly distribute the beets among the jars, then layer them separately with spinach, Brussels sprouts, barley, and grapefruit. Sprinkle with toasted walnuts and pomegranate seeds. Place the vinaigrette in a separate container (about 3 tablespoons per serving of salad).
Just before eating, transfer the salad from the jar to a bowl, toss with the vinaigrette dressing, and season with salt and pepper to taste.