Blood Orange, Roasted Beet, Lentil & Barley Salad




Yield 4 servings

Blood orange brightens up this hearty lentil-barley salad and pairs perfectly with sweet, earthy roasted beets.



Vinaigrette Dressing


  1. Rinse barley and cook in 1.5 cups of water and 1/4 teaspoon salt for 1 hour and 15 minutes. Bring to a boil first then simmer with cover on.
  2. Rinse lentils and cook in 2 cups of water plus 1/4 teaspoon salt for 45 minutes. Bring to a boil first then simmer with cover on. Check every so often and add more water if needed.
  3. Meanwhile preheat oven to 400˚F. Peel and slice beets into wedges in eighths. Toss beets in 2 tablespoons olive oil, thyme sprigs, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake on a sheet pan for 35-40 minutes until fork tender. When beets are done, pour 1/4 cup of blood orange juice over them.
  4. Cut away skin of 2 whole blood oranges using a sharp paring knife. Then slice oranges crosswise into circles.
  5. Prepare dressing in a mason jar with a lid. Add 3 tablespoons olive oil, 3 tablespoon vinegar, 1/4 cup of blood orange juice, 1 tablespoon Dijon mustard, 1 tablespoon honey or maple syrup, 1/4 teaspoons salt and 1/4 teaspoon black pepper. Seal jar tightly and shake jar, wrapped in a towel, to emulsify the dressing.
  6. Once barley and lentils are finished cooking, strain off any excess cooking liquid and then mix together in a bowl with some little bit of the dressing.
  7. Layer lentil barley mixture onto serving platter. Then top with roasted beets and sliced blood oranges. Top with watercress and cilantro leaves and blood orange zest. Drizzle with more dressing and serve. Enjoy!


Leftover salad will keep covered in refrigerator for several days. This recipe is good for weekly meal prep.

Recipe by Fare Isle at