Barley, Fennel, and Beet Salad

Ingredients

  • 2 cups cooked barley (from about ⅔ cup dried)
  • 1 fennel bulb, thinly sliced
  • 2 small golden beets, thinly sliced
  • ½ small red onion, thinly sliced
  • ¼ cup chopped toasted almonds
  • ¼ cup torn fresh mint
  • ¼ cup olive oil
  • 3 tablespoons Sherry vinegar or red wine vinegar
  • Kosher salt and freshly ground black pepper

Directions

  1. Toss barley, fennel bulb, beets, red onion, almonds, and mint in a large bowl with oil and vinegar; season with salt and pepper.

Roasted Golden Beet Salad with Pea Shoots and Fennel Fronds

Ingredients

  • 2 pounds baby golden beets, scrubbed, tops and root ends trimmed
  • ¼ cup olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon red wine vinegar
  • Pea shoots (tendrils), fennel fronds, and flaky sea salt (for serving)

Directions

  1. Preheat oven to 350°. Place beets in a shallow baking dish. Drizzle with 2 Tbsp. oil; season with kosher salt and pepper. Add ½ cup water and roast until beets are tender and a paring knife inserted into the center meets no resistance, 50–60 minutes. Let beets cool slightly, then peel.
  2. Cut beets in half and arrange on a platter. Whisk lemon juice, vinegar, and remaining 2 Tbsp. oil in a small bowl; drizzle over beets. Garnish with pea shoots and fennel fronds and season with flaky sea salt.

Red Velvet Beet Cupcakes

Ingredients

CUPCAKES:
  • Baking spray with flour
  • 1 (10-oz.) beet, peeled and cut into 8 wedges
  • 2/3 cup nonfat buttermilk
  • 1 1/2 teaspoons vanilla extract
  • 8 ounces white whole-wheat flour (about 2 cups)
  • 3 tablespoons unsweetened cocoa
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup granulated sugar
  • 1/4 cup canola oil
  • 1/4 cup butter, softened
  • 2 large eggs
  • 1 large egg white
FROSTING:
  • 1/3 cup plain 2% reduced-fat Greek yogurt
  • 2 tablespoons butter, softened
  • Dash of kosher salt
  • 8 ounces 1/3-less-fat cream cheese, softened
  • 3/4 cup powdered sugar