This beautifully colored, healthful salad involves a two-step process to cook the barley and then the beets in the pressure cooker. Both can be made ahead of time, though, and then tossed together when you are ready to serve the salad. Because the dish travels well, it’s a great one to take to a friend’s house for dinner. Or serve it at home with grilled or steamed fish or shellfish.
SERVES 6
INGREDIENTS:
- 4 scallions (white and tender green parts), finely chopped
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 tablespoons thinly sliced fresh basil
- 1 cup crumbled feta cheese
- 1 cup extra-virgin olive oil
- ½ cup white balsamic vinegar
- 2 teaspoons salt
- ½ teaspoon freshly ground black pepper
BARLEY:
- 1 cup pearl barley
- 4 cups vegetable or chicken broth
- 1 tablespoon canola oil
BEETS:
- 2 cups water
- 4 medium beets, trimmed and scrubbed
INSTRUCTIONS:
- To make the barley: Pour the barley and stock into the pressure cooker and float the oil on the top of the broth. Lock the lid in place and cook at high pressure for 15 minutes. Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam. Drain the barley and transfer to a bowl to cool. The barley can be refrigerated in an airtight container for up to 4 days or frozen for up to 1 month.
- To make the beets: Pour the water into the pressure cooker. Arrange the trivet and steamer basket in the bottom and put the beets in the basket. Lock the lid in place and cook at high pressure for 15 minutes. Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam. Insert the sharp tip of a knife into the center of a beet to make sure it is tender. Allow the beets to cool, then peel and cut into ½-inch dice.
- For the salad: In a large bowl, combine the barley and beets with the scallions, parsley, basil, and feta. In a small mixing bowl, whisk together the oil, vinegar, salt, and pepper. Pour over the salad and toss until coated. The salad will keep, covered, at room temperature for up to 4 hours or refrigerated overnight. Remove from the refrigerator at least 1 hour before serving and toss again.
