Ingredients

The following ingredients have 9 Servings
  • 4 medium golden beets, tops removed (see Recipe Note)
  • 1 cup dried pearl barley
  • 3/4 teaspoon kosher salt, divided, plus more for seasoning
  • 1/2 large red onion, minced (about 1 cup)
  • 1 bunch rainbow Swiss chard (about 1 pound)
  • 2 1/2 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons freshly squeezed lemon juice, divided
  • 4 ounces feta cheese, crumbled, plus more for serving
  • Freshly ground black pepper

Instruction

  • Arrange a rack in the middle of the oven and heat to 450°F. Loosely wrap the beets in aluminum foil. Roast until they are just fork tender, 30 to 45 minutes. Meanwhile, cook the barley, soak the onions and prepare the chard.
  • Bring 4 cups of water to a boil. Add the barley and 1/2 teaspoon of the salt. Reduce the heat to a simmer, cover, and cook until the barley is tender, about 30 minutes. Drain the barley and return it to the pan. Cover with a clean dishtowel until ready to use. Place the onions in a small bowl and cover with cold water. Set aside to soak for at least 30 minutes.
  • Wash the chard and pat dry, but leave some moisture clinging to the leaves. Strip off the leaves, stack them in a pile, and slice them crosswise into 1/2-inch ribbons; set aside. Dice the stems into small bite-sized pieces and set aside.
  • When the beets are ready, set aside until cool enough to handle. Peel and dice the beets into 1/2-inch cubes.
  • Heat 1/2 tablespoon of the olive oil in a large skillet over medium heat until shimmering. Add the chard stems and a pinch of salt and sauté until they start to turn translucent around the edges, 6 to 8 minutes. Add the chard leaves, 1 1/2 tablespoons of the lemon juice, and a big pinch of salt. Continue to cook, stirring gently, until the leaves are bright green and wilted, 4 to 5 minutes more. If the pan is very dry, add a few tablespoons of water so the chard can keep steaming; set aside.
  • Drain the red onion from the soaking water and place in a large bowl. Add the beets, barley, and chard. Let everything cool to room temperature.
  • Stir in the feta. Whisk together the remaining 1 1/2 tablespoons lemon juice, remaining 2 tablespoons olive oil, and remaining 1/4 teaspoon salt in a small bowl. Drizzle over the salad and stir to evenly coat all the ingredients. Taste and season with salt and pepper as needed. Serve family-style in a large bowl or in individual bowls with extra feta sprinkled over the top.