Roast Beet with Beet Greens, Mint, Walnuts and Possibly Barley

Instructions

1. Whisk together the vinegar, mustard, salt and pepper in a small bowl. Continue whisking while drizzling in the olive oil.
2. If you are including the barley, place 1 cup of barley in a medium saucepan, with 1 and 1/2 cups of water. Bring to a boil, cover and reduce heat to a simmer. Cook until all water is absorbed, about 30 min. Allow to cool to room temperature. This can be done 1 day in advance.
3. Remove the beet greens from the beets. Cut off the stems of the beet greens, and carefully wash the greens in fresh water 2 or 3 times. Make sure all dirt is removed from the leaves.
4. Rinse the beets, and place theme in a large pot. Cover the beets with water so that the water is 1 inch above the beets. Add the bay leaf to the pot, and bring to a gentle boil. Cook for 20 minutes until beets are cooked through. Remove beets from the water using tongs and allow to cool. Keep the water at a gentle boil.
5. Add the cleaned beet greens to the boiling water and blanch for 1 minute. Remove to a colandar and let dry. When cool, try to squeeze as much moisture out of the leaves as possible.
6. While cool enough to handle, remove skins of the beats and cut into 1/2 inch dice. Place in a salad bowl. Roll the dried leaves into a cigar, and slice the into 1/2 inch strips. Place strips in with the diced beats. Add the mint leaves, crushed walnuts and the barley. Fold all ingredients together.
7. Whisk the dressing one last time and pour over the salad. Toss once more before serving.