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Barley-Wax Bean Salad
with Golden Beets & Heirloom Cucumbers
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
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Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
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- Est. Cals/serving
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Cucumber varieties fall into one of three categories—slicing, pickling, and burpless. These heirloom cucumbers are burpless, meaning they have thinner skin, contain almost no seeds, and are sweeter than other varieties. The particular variety in this recipe, also known as Korean cucumber, has bumpy skin and is both light and dark green in color.
Get Cooking
fresh
ingredients
Title
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6 oz Wax Beans
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3 Tbsps Walnuts
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2 Heirloom Cucumbers
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1 Red Onion
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4 to 5 Golden Beets
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¾ cup Pearled Barley
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2 Tbsps White Wine Vinegar
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1 Tbsp Honey
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2 oz Pecorino Romano Cheese
step-by-step
instructions
1
Prepare your ingredients:
Heat 2 medium pots of salted water to boiling on high. Wash and dry the fresh produce. Trim the stems off the wax beans. Roughly chop the walnuts. Peel and slice the cucumbers into rounds. Peel and slice half the red onion. (Save the other half for another use.)
2
Cook the beets:
Add the beets to one pot of boiling water. Cook 27 to 30 minutes, or until tender when pierced with a fork. Drain and rinse under cold water. With your fingers or a paper towel, peel the skins off the beets and remove their tops. Slice the beets in half lengthwise, then drizzle with a little olive oil and season with salt and pepper.
3
Cook the wax beans:
While the beets cook, add the wax beans to the other pot of boiling water. Cook 2 to 3 minutes, or until tender-crisp. Use a slotted spoon to transfer them to a bowl, leaving the boiling water in the pot.
4
Cook the barley:
Add the barley to the still boiling water used for the wax beans. Boil 20 to 25 minutes or until cooked through. Drain thoroughly.
5
Make the dressing:
While the barley and beets cook, make the dressing. In a small bowl combine the white wine vinegar and honey. Gradually whisk in enough olive oil to make a dressing. Season with salt and pepper to taste.
6
Assemble the salad:
In a large bowl, combine the drained barley, wax beans, sliced onion, and cucumbers. Add a few spoonfuls of dressing (you may have extra dressing) and toss everything to coat. Divide the salad between 2 bowls or plates. Garnish each with half the beets and walnuts. Use a vegetable peeler to shave the Pecorino cheese over the top. Enjoy!
1
Prepare your ingredients:
Heat 2 medium pots of salted water to boiling on high. Wash and dry the fresh produce. Trim the stems off the wax beans. Roughly chop the walnuts. Peel and slice the cucumbers into rounds. Peel and slice half the red onion. (Save the other half for another use.)
2
Cook the beets:
Add the beets to one pot of boiling water. Cook 27 to 30 minutes, or until tender when pierced with a fork. Drain and rinse under cold water. With your fingers or a paper towel, peel the skins off the beets and remove their tops. Slice the beets in half lengthwise, then drizzle with a little olive oil and season with salt and pepper.
3
Cook the wax beans:
While the beets cook, add the wax beans to the other pot of boiling water. Cook 2 to 3 minutes, or until tender-crisp. Use a slotted spoon to transfer them to a bowl, leaving the boiling water in the pot.
4
Cook the barley:
Add the barley to the still boiling water used for the wax beans. Boil 20 to 25 minutes or until cooked through. Drain thoroughly.
5
Make the dressing:
While the barley and beets cook, make the dressing. In a small bowl combine the white wine vinegar and honey. Gradually whisk in enough olive oil to make a dressing. Season with salt and pepper to taste.
6
Assemble the salad:
In a large bowl, combine the drained barley, wax beans, sliced onion, and cucumbers. Add a few spoonfuls of dressing (you may have extra dressing) and toss everything to coat. Divide the salad between 2 bowls or plates. Garnish each with half the beets and walnuts. Use a vegetable peeler to shave the Pecorino cheese over the top. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
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