This barley salad is as delightful to look at as it is to eat. With jewel-toned beets, crisp red cabbage, and hearty barley, it’s both satisfying and versatile. Tossed in a simple apple cider ...

Cover with foil and roast until the beets are tender, about 1 hour and 45 minutes. Let cool, then peel the beets and cut them into 3/4-inch dice. 2. In a large bowl, whisk the vinegar with the ...

In a saucepan, bring the vinegar mixture, sugar, onion, garlic, mustard seeds, bay leaves, cloves, peppercorns, thyme and oregano to a boil. In a large pot of boiling salted water, cook the beets ...

Drizzle the pear slices with the apple cider vinegar and mix to coat (this will stop the pears from discolouring). To assemble the salad, arrange the beets, herb leaves and pear slices in a ...