Today I woke up to the first real snowfall of the year here in Waterloo, Ontario.

After work meetings and studying, I was craving something warm and fresh at the same time. The solution? Peach tea, and a citrusy salad. Here’s the recipe for the yummy plate I put together as part of lunch:

Citrus Beet Barley Salad

Ingredients

1/4 cup dry barley

6 slices beets

1 tsp grape seed oil

1 tsp honey

salt and pepper to taste

1/3 grapefruit, sliced

1 bunch baby boy choy, chopped

Method

  1. Cook barley according to package; set aside.
  2. In small skillet, cook beets in a bit of oil, until soft and tender, about 5 minutes. Sprinkle with salt and pepper. Place in a bowl, and mix in oil and honey, stirring to coat.
  3. To plate, toss barley with beets, and add bok choy and grapefruit slices. Enjoy!

Cold, and craving something

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