Arugula Rutabaga Barley Salad with HazelnutsInspired by St.Louis Today
2 cups rutabaga, peeled and cut into 3/4-inch pieces
5 tablespoons extra virgin olive oil, more for drizzling
2 Tbsp maple syrup
3/4 teaspoon kosher salt, more to taste
Freshly ground black pepper to taste
2 cups barley
2 tablespoons finely chopped shallot
2 Tbsp lemon juice
1/2 cup crumbled feta cheese (optional)
1/2 cup toasted, chopped hazelnuts
2 cups arugula
Preheat oven to 400 degrees.
Toss rutabaga with 2 Tbsp oil, 1/2 tsp salt and black pepper to taste. Spread out on a baking sheet and roast, stirring once or twice, until rutabaga is very tender and browned, about 30 min. Add the maple syrup and put back in oven for 5 min more. Remove the rutabaga from the pan add to the large bowl of lemon juice/oil described below. To the roasting pan add the hazelnuts in. Put back in oven for 5min more (til nuts are browned). Remove nuts and reserve.
Bring a large pot of salted water to a boil and add barley. Cook until tender, about 20min.
In a large bowl, whisk together the shallot, lemon juice and 1/4 tsp salt. Whisk in 3 Tbsp olive oil and some pepper.
Drain barley well and add to bowl along with rutabaga, tossing everything well. Let cool slightly (it can still be warm but not hot). Serve barley mixture on top of arugula. Top with hazelnuts and feta.