Beets and Brussels Sprouts Salad-in-a-Jar2013-05-02
- Yield : 4 servings
- Cook Time : 40m
- Ready In : 55m
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- 1 cup walnut halves
- 1 cup pearled barley
- 2 large pink grapefruits
- 3 tablespoons red wine vinegar
- 1 small shallot, finely chopped
- 2 teaspoons Dijon mustard
- 1/2 teaspoon honey
- Kosher salt and freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- 4 large cooked and peeled beets, cut into 1/2-inch pieces (about 10 ounces)
- 8 cups baby spinach (about 5 ounces)
- 1/2 pound Brussels sprouts, thinly sliced
- 1/2 cup pomegranate seeds
Special equipment: four 32-ounce wide-mouthed glass jars with lids
Preheat the oven to 350 degrees F. Spread the walnuts out on a rimmed baking sheet, and bake until golden and toasted, 8 to 10 minutes. Let cool, and roughly chop.
Meanwhile, make the barley: Bring a small saucepan of water to a boil. Add the barley, and simmer until plumped and tender, 20 to 25 minutes. Strain and rinse under cold water. (The barley can be made and refrigerated up to 2 days ahead.)
Prepare the grapefruit: Remove the peel and pith from the grapefruits with a sharp knife. Cut the grapefruits into pieces, and remove the seeds.
Make the vinaigrette: Whisk the vinegar, shallots, mustard, honey, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Slowly drizzle in the oil, whisking constantly, until blended into a vinaigrette.
Assemble the salads: Using four 32-ounce wide-mouthed glass jars with lids, divide the beets evenly among the jars, then add the following in separate layers: the spinach, Brussels sprouts, barley and grapefruit. Sprinkle the toasted walnuts and pomegranate seeds on top. Pack the vinaigrette in a separate container (about 3 tablespoons per salad).
Just before serving, transfer the jarred ingredients to a large bowl, toss with the vinaigrette and season with salt and pepper.