Warm Barley Salad with Golden Beet, Roasted Leek, Sautéed Apple and Dill Chèvre Cream

Instructions

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   1. Preheat the oven to 220°C / 425°F. Toss the golden beets and leek with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and a little black pepper. Spread on a tray and roast for 25 to 30 minutes, stirring halfway through, until the beets are tender and the leek is browned at the edges.

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   2. Meanwhile, place the pearled barley and water in a medium saucepan with 1/4 teaspoon salt. Bring to a boil, reduce the heat, and cook for 25 to 30 minutes until tender but still pleasantly chewy. Drain if needed and let rest for 5 minutes.

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   3. Toast the walnuts in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant. Remove and set aside.

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   4. In a small bowl, mix the soft goat cheese, plain yogurt, half of the chopped dill, 1 teaspoon of the apple cider vinegar, and 1 tablespoon water if needed to make a smooth cream. Set aside.

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   5. In another bowl, whisk the remaining apple cider vinegar with the honey, Dijon mustard, the remaining 1 1/2 tablespoons olive oil, a pinch of salt, and black pepper until a well-emulsified dressing forms.

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   6. Heat a large skillet over medium heat. Add the apple wedges and sauté for 2 to 3 minutes with 1 tablespoon of the dressing, until golden on the outside but still firm.

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   7. In a large bowl, combine the still-warm cooked barley with the roasted beets, roasted leek, arugula, and most of the dressing. Toss gently so the arugula softens slightly from the heat.

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   8. Transfer the salad to a serving platter. Top with the sautéed apple, toasted walnuts, and spoonfuls of the dill chèvre cream. Finish with the remaining dill and serve immediately while warm.