One of the easiest, healthiest salads to throw together. Sweet and juicy spring beets with savory thyme barley and peppery arugula, dressed with a zesty vinaigrette and finished with crispy, salty halloumi. It is TO DIE FOR. We have made this salad for just about everyone we know and have never disappointed. It is so so good!
1/2c dry barley or farro
1 garlic clove, smashed
1 1/2c water or broth
3T white or red wine vinegar
3-4T olive oil
3 small roasted beets, cubed – make your own here
Halloumi, 1/2″ slice
If you have leftover barley or farro, use it and skip this step. Dry toast barley, thyme and garlic on med-high for 2-3 minutes, swirling the pan occasionally until fragrant. Add the water or broth with a small pinch of salt, reduce to a simmer and cook for 15-20 minutes, until done.
Whisk together vinegar, honey and olive oil with a little pinch of salt and pepper. Add the beets and let them marinate until the barley is cooled to room temp.
Fry halloumi in a pan (nonstick is the easiest) with a couple tablespoons of olive oil on med-high heat for about 2 minutes on each side, until golden brown.
Toss the barley, beets with dressing and arugula together in a big bowl, the more you toss the brighter pink the barley will turn from the beets. Top with the fried halloumi and serve.