INGREDIENTS
3
Golden beets (about 1 bunch), medium
1/2 tsp
Orange, zest
1/4 cup
Shallots
1
bunch Tuscan kale
1 1/4 cups
Pearl barley
2 tbsp
Brown sugar, packed light
1
Kosher salt
3/8 cup
Olive oil, extra-virgin
2 tsp
Rice vinegar, unseasoned
2 tbsp
White wine vinegar
4 oz
Feta