Beetroot and Brussels Sprouts Salad in a Jar

Ingredients:

• 1 cup walnut halves
• 1 cup pearl barley
• 2 large pink grapefruits
• 3 tablespoons red wine vinegar
• 1 small shallot, finely chopped
• 2 teaspoons Dijon mustard
• 0.5 tsp honey
• 1/3 cup extra-virgin olive oil
• 4 large beets, boiled and peeled, cut into 1cm pieces (about 280g)
• 8 cups baby spinach (about 150 g)
• 220 g Brussels sprouts, thinly sliced
• 0.5 tbsp. pomegranate seeds
• Special equipment: 4 glass jars with a capacity of 1 liter and a wide neck, with lids

Preparation:

1. Preheat oven to 350°F (175°C). Place walnuts on a rimmed baking sheet and bake until golden brown, about 8-10 minutes. Let cool, then chop coarsely.

2. Meanwhile, boil the pearl barley:

   
   Bring water to a boil in a small saucepan. Add the pearl barley and simmer until tender, 20-25 minutes. Drain and rinse the barley under cold water. The barley can be boiled in advance and stored in the refrigerator for up to 2 days.
   

3. Prepare the grapefruit:

   
   Using a sharp knife, peel and core the grapefruit. Cut the segments into pieces and remove the seeds.
   

4. Prepare the vinaigrette dressing:

   
   In a medium bowl, combine the vinegar, shallot, mustard, honey, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Gradually whisk in the olive oil until the dressing is emulsified.
   

5. Assemble the salads:

   
   Place 4 quart wide-mouth jars on the table. Evenly distribute the beets among the jars, then layer them separately with spinach, Brussels sprouts, barley, and grapefruit. Sprinkle with toasted walnuts and pomegranate seeds. Place the vinaigrette in a separate container (about 3 tablespoons per serving of salad).
   
6. Just before eating, transfer the salad from the jar to a bowl, toss with the vinaigrette dressing, and season with salt and pepper to taste.