Active Time: 15 minutes
Total Time: 5.5 hours
Cooking beets can be a messy and labor intensive endeavor, but their sweet flavor and rich texture make them worth the challenge. Luckily with Suvie, the low and slow method of cooking brings out even more sweetness in the beets without the hassle of boiling or roasting. We recommend you peel your beets before cooking, but you can always leave the peels on and remove them after cooking, just make sure to scrub your beets thoroughly to remove any grit. Blue cheese adds a little savory funkiness to this salad and the walnuts add a nice textural contrast. Tying it all together is a simple warm vinaigrette made with shallots that have slowly poached in the olive oil, which mellows out their flavor.
- 2 medium red beets
- 2 sprigs fresh thyme
- 1 lemon
- ½ cup pearled barley
- 2 oz blue cheese
- 4 oz baby greens or mesclun mix
- ¼ cup walnuts
- 1 shallot
- ¼ cup sherry vinegar (or red wine vinegar)
- ½ cup olive oil, divided
Slow Cook Settings
Protein: LOW, 4 hours
Starch: 50 minutes
NOTE: Beet juice stains very easily so be sure to clean your workspace immediately and wear an apron to protect your clothes. If you have latex gloves we recommend using them when handling the peeled beets.
Carefully peel the beets with a vegetable peeler and cut into quarters. Arrange in an even layer in a Suvie pan. Remove 3-4 strips of lemon peel with a vegetable peeler and add to the beets along with the 2 sprigs of fresh thyme (you can substitute ½ tsp dried thyme or omit). Juice ½ of the lemon and add to the beets along with 2 tbsp olive oil. Season to taste with salt and pepper. Cover the pan with foil and place in the upper right cooking zone.
Peel the shallot and thinly slice. Add to a Suvie pan along with the remaining olive oil (about ⅓ of a cup). Season with salt and pepper to taste and place in the upper left zone.
Place the barley in the starch pan with 1 tsp salt in the lower right zone. Enter the Slow Cook Settings and cook.
After the cook, remove the olive oil and shallot from your Suvie.
Using a food processor or blender combine the olive oil and shallot with ¼ cup sherry vinegar and 1 tsp dijon mustard. Season to taste with salt and pepper. Add more olive oil to mellow out the vinaigrette or add more sherry vinegar to make it more acidic.
Remove the beets and barley from your Suvie. Slice the beets into bite-size pieces, fluff the barley with a fork and adjust seasoning to taste. Toss the baby greens with the barley and warm vinaigrette.
Divide between two plates and arrange the beets, blue cheese, and walnuts on top. Enjoy!
Pairing this salad with wine can be a bit of a challenge. Beetroot tends to pair best with red wines, while blue cheese is often served with whites or dessert wines like Port. If you fancy a red wine we recommend serving this salad with a fruity Pinot Noir, just be aware that the cheese may overwhelm the delicate notes in the wine. Alternately, a good quality Sauvignon Blanc will pair well with the cheese, beetroot, and greens.