Winter Layered Salad with Beets and Brussels Sprouts
Votes: 4
A great way to make a salad is to layer everything! Take the best winter vegetables and layer them in colorful layers for a vibrant salad. Barley works well in this recipe, but you can substitute it with another grain, like brown rice or quinoa. Don't forget to add walnuts—they're the best part!
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 514, total fat 24 G., saturated fats G., proteins 11 G., carbohydrates 70 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 514, total fat 24 G., saturated fats G., proteins 11 G., carbohydrates 70 G., fiber G., cholesterol mg, sodium mg, sugar G.
Layered winter salad with beets and Brussels sprouts - a detailed recipe.
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.
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:
- 4 large cooked and peeled beets, cut into slices (about 300 g)
- 250 g thinly sliced Brussels sprouts
- 1 cup pearl barley
- 1 cup walnut halves
- 2 large pink grapefruits
- 3 tablespoons red wine vinegar
- 1 finely chopped shallot
- 2 teaspoons mustard
- 0.5 tsp honey
- 0.33 cups olive oil
- 8 cups mesclun salad mix (about 150 g)
- 0.5 cup pomegranate seeds
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Recipes with similar ingredients: beet, Brussels sprouts, pearl barley, grapefruit, mesclun salad mix, wine vinegar, walnuts, mustard, honey, pomegranate
Cooking the dish according to the recipe:
- You will need: a 3-liter straight-sided glass bowl or 4 wide-mouthed 0.5-liter glass jars with lids
Preheat oven to 180°C. Spread walnuts on a baking sheet and bake until golden brown, 8-10 minutes. Let cool and chop coarsely. - Bring a small saucepan of water to a boil. Add the pearl barley and simmer gently until plump and tender, 20-25 minutes. Drain and rinse with cold water.
Using a sharp knife, peel the grapefruit, remove the white pith, and finely chop the grapefruit into pieces and remove the seeds. - In a medium bowl, combine the vinegar, shallots, mustard, honey, 1/2 teaspoon salt, and a few pinches of freshly ground pepper. Slowly pour in the oil, whisking constantly, until a vinaigrette forms.
- Place a bottom layer of mesclun mixture in the prepared glass dish. Then layer the other ingredients in the following order: grapefruit, Brussels sprouts, pearl barley, beets, and the remaining green mesclun mixture. Sprinkle with nuts and pomegranate seeds.
If you're making the salad in a shared bowl, transfer it to a larger bowl just before serving, toss with the dressing, and season with salt and pepper. If you're making 4 individual servings, add the dressing, salt, and pepper to each serving, cover, and shake to combine.
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