Warm Roasted Beet, Toasted Barley and Burrata Salad with Walnut-Dill Vinaigrette

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the beets on a baking tray and toss them with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 30 to 35 minutes at 220°C / 425°F, until tender and lightly caramelized around the edges.

2. 2

   While the beets roast, cook the pearl barley in a saucepan of generously salted boiling water for 25 to 30 minutes, until tender but still pleasantly chewy. Drain well.

3. 3

   Heat a large skillet over medium heat. Add the drained barley with 1 tablespoon olive oil and toast for 3 to 4 minutes, stirring, until nutty and lightly golden in spots. Keep warm.

4. 4

   In the same skillet, add the red onion with a few drops of olive oil and cook for 2 minutes, just to soften it slightly while keeping some freshness. Remove from the heat.

5. 5

   Toast the walnuts in a small skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant. Remove immediately so they do not burn.

6. 6

   Make the vinaigrette by whisking together the fresh dill, Dijon mustard, lemon juice, honey, red wine vinegar, the remaining tablespoon olive oil, 1/2 teaspoon salt, and the rest of the black pepper in a bowl until emulsified.

7. 7

   Arrange the arugula on a large platter and add the warm barley, softened red onion, and hot roasted beets. Pour over two-thirds of the vinaigrette and toss gently.

8. 8

   Tear the burrata into large pieces over the salad. Scatter the toasted walnuts on top and finish with the remaining vinaigrette. Serve immediately while warm.