We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Barley-Wax Bean Salad
with Golden Beets & Heirloom Cucumbers
-
Servings
-
NutritionEst. calories
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.
fresh
ingredients
Title
-
6 oz Wax Beans
-
3 Tbsps Walnuts
-
2 Heirloom Cucumbers
-
1 Red Onion
-
4 to 5 Golden Beets
-
¾ cup Pearled Barley
-
2 Tbsps White Wine Vinegar
-
1 Tbsp Honey
-
2 oz Pecorino Romano Cheese
tried-and-true
kitchen tools
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.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!
Get This Recipe Delivered