Barley and Kale Salad with Golden Beets and Feta

Ingredients

• 1/4 cup plus 2 tablespoons extra-virgin olive oil; more for drizzling
• 2 tablespoonswhite wine vinegar
• 2 tablespoons(packed) light brown sugar
• 1/ 2 teaspoonfinely grated orange zest
• Kosher salt, freshly ground pepper
• 1 bunch Tuscan kale, center ribs and stems removed, leaves cut into 1-inch squares
• 1/4 cupminced shallots
• 3 medium golden beets (about 1 bunch), trimmed
• 1 1/4 cups pearl barley
• 4 ounces feta, crumbled
• 2 tablespoons(or more) unseasoned rice vinegar

Preparation

• Whisk 1/4 cup oil, white wine vinegar, sugar, and orange zest in a large bowl to blend; season with salt and pepper. Add kale and shallots; mix until completely coated. Cover and chill until kale is tender, at least 3 hours.
• Meanwhile, preheat oven to 375°. Arrange beets in a small baking dish and drizzle with a little oil. Season with salt and turn beets to coat. Cover with foil. Bake beets until tender when pierced with a thin knife, about 45 minutes. Let cool completely. Peel beets. Cut into 1/4-inch pieces (you should have about 2 cups).
• Cook barley in a large pot of boiling salted water until just tender, about 45 minutes. Drain barley and spread out on a rimmed baking sheet; let cool completely.
• Add beets, barley, and feta to kale. Drizzle salad with remaining 2 tablespoons oil and 2 tablespoons rice vinegar; fold gently to combine. Season to taste with pepper and more rice vinegar, if desired. DO AHEAD Salad can be made 2 days ahead. Cover and chill.

Read More http://www.bonappetit.com/recipes/2012/11/barley-and-kale-salad-with-golden-beets-and-feta#ixzz2DS6NJ6bh