I'm a barley girl, in a barley world
2 tablespoons light brown sugar1 bunch Tuscan kale, center ribs and stems removed, leaves cut into 1-inch squares4 ounces feta, crumbledTuscan kale, also called black kale, dinosaur kale, Lacinato kale, or cavolo nero, has long, narrow, very dark green bumpy leaves and is available at farmers' markets and some supermarkets.jWhisk 1/4 cup oil, white wine vinegar, sugar, and orange zest in a large bowl to blend; season with salt and pepper. Add kale and shallots; mix until completely coated.
Meanwhile, preheat oven to 375°. Arrange beets in a small baking dish and drizzle with a little oil. Season with salt and turn beets to coat. Cover with foil. Bake beets until tender when pierced with a thin knife, about 45 minutes. Let cool completely. Peel beets. Cut into 1/4-inch pieces . Cook barley in a large pot of boiling salted water until just tender, about 45 minutes. Drain barley and spread out on a rimmed baking sheet; let cool completely.
Add beets, barley, and feta to kale. Drizzle salad with remaining 2 tablespoons oil and 2 tablespoons rice vinegar; fold gently to combine. Season to taste with pepper and more rice vinegar, if desired.
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