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Lunchbreak: Bread and Wine chef Michael Dean makes roasted beet and barley salad

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Chef Michael Dean

Bread and Wine
3732 W. Irving Park Road
(773) 866-5266

12th Annual St. Jude Harvest Moon
Friday, October 4
8:00 p.m. – 12:00 a.m.
Venue One
1044 W. Randolph St.

Roasted Beet and Barley Salad
Serves 6

5 large red beets
1 cup barley
1/2 cup finely grated fresh horseradish
2 lemons juiced
1 cup fresh parsley (chopped)
1/2 cup fresh mint (chopped)
1/4 cup cider vinegar
2 Tbs walnut oil
1 Tbs unsalted butter
2 cups feta cheese
salt and pepper

Preheat the oven to 375F. Rinse any dirt or debris from the beets — some beets may need to be scrubbed clean. Do not peel. If the beets came with their greens still attached, cut off the greens, wash them, and reserve them for another use. Rub beets with olive oil and wrap in aluminum foil put on baking sheet pan and place in oven. Cook for 30 minutes to an hour, depending on size and freshness of beets (the fresher the beet the faster it cooks). Remove the beets from oven when tender (you should be able to easily pierce them with a fork). Let them sit until cool enough to handle. When the beets are cool enough to handle, slip their peels off. You can use a paring knife, if you like, but you can also marvel at how easily the peels come off with just a rub of your fingers. Set beets aside to cool the rest of the way. While beets are cooling melt butter over medium heat in a heavy bottom pot. Add barley and cook until barley is toasted, about 4 minutes. Cover with water, bring to a boil then turn heat down to simmer for approx. 10-12 minutes or until barley is tender. Strain and let cool. Toss grated horseradish in walnut oil and toast in a dry pan over medium heat for 6-8 minutes then deglaze pan with cider vinegar. Set aside to cool.
To assemble: Cut beets into a medium size dice. In a large salad bowl combine beets, barley, horseradish, parsley, mint and lemon juice. Season with salt and pepper. Top with feta cheese.


When wrapping the beets in aluminum foil. Bunch up the excess foil on the bottom of the beet and stand it up on the sheet tray with the extra foil on the bottom. This will ensure the beet cooks evenly.

Don’t let the beets cool down too much before peeling. It becomes harder the cooler they get. Use an old kitchen towel to hold the beet and just wipe the peel away.

You can substitute an equal amount of bulgur, quinoa or amaranth for the barley

If you zest the lemons before you juice them, you can add a pinch or two when combining all the ingredients. This will add a floral citrus aspect to the dish.

You can chop the reserved beet greens and add them to the salad for a more earthy and herbaceous element.

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