First off, how are you and your loved ones holding up these days? Rookie and I are happy to report that we’re alive and well! If you feel comfortable sharing, let me know in a comment below.
I’d also like to hear about …
- Recommendations for easy or elaborate recipes to try while housebound
- Favorite local establishments offering food for pickup or delivery – In just the past week, I’ve enjoyed takeout from Curry Up Now, Gai and Jubba Restaurant.
- Fun or productive activities to do in isolation
I’ve been keeping busy by tracking down – and tackling – recipes that don’t require a trip to the grocery store. For example, I threw together this golden beet and barley salad with pumpkin seed vinaigrette using only ingredients from the fridge and pantry.
It may not be the prettiest plate of veggies and grains, but the mélange is light and refreshing. And leftovers are delicious, cold or at room temperature – thank goodness, as I’ll be eating it on repeat until the dish is gone.
Recipe adapted from MyRecipes.
- 3 golden beets, washed
- 2¼ cups water
- ¾ cup pearl barley
- 6 tablespoons sprouted pumpkin seeds, divided (see notes)
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- ¼ teaspoon sea salt, plus more, to taste
- ¼ teaspoon freshly ground black pepper, plus more, to taste
- 2 celery stalks, thinly sliced crosswise
- 1 shallot, thinly sliced crosswise
- 2 green onions, thinly sliced
- ¼ cup chopped celery leaves
- Preheat oven to 400 degrees.
- Wrap each beet loosely in foil and place on a baking sheet. Bake for 50-60 minutes until beets are fork tender. When cool enough to handle, rub off skins and cut into ½"-thick wedges.
- Meanwhile, combine the water and barley in a medium sauce pan. Bring to a boil and then reduce heat to low. Cover and simmer until the barley is tender, about 50 minutes. Drain well and transfer to a large bowl to cool.
- Place 3 tablespoons pumpkin seeds in another large bowl and crush lightly with the back of a spoon. Add olive oil, red wine vinegar, honey, Dijon mustard, salt and pepper; whisk until emulsified.
- Add prepared beets and barley, celery, shallot and green onions; toss gently to combine.
- Gently fold in the celery leaves and remaining 3 tablespoons pumpkin seeds. Season with additional salt and pepper to taste. Serve at room temperature or slightly chilled.
