This roasted beets and barley with squash and goat cheese is a light, healthy lunch or side. It’s a hearty and filling vegetarian dish.
Have you seen enough cookies this week? Because I’m about to turn into one. I’ve got about 50 bookmarked (and that was tough keeping it limited to that many) and have grabbed nothing but sweets between the *witching* hours of 2-4pm for the entire past week. ‘Tis the season.
But…
It’s time for some vegetables.
Good news though! These veggies come roasted with tons of flavor and have goat cheese melting all over them. That’s not so bad, right?
Cheese is almost as good as sugar and butter.
So put the flour down and detox with me for the day. Today we do vegetables (and all the Christmas shopping that I’ve been so awesomely putting off,) I can’t promise anything about tomorrow…
MORE BEET RECIPES TO TRY:
Beet salad with feta
Golden beet gratin
Beet and apple chutney
BBQ beef and beet burgers
Love the chewy texture of barley in this salad? Try this summer barley salad for the warmer months or make barley vegetable chili for a cozy meal.
Roasted Beet Squash and Goat Cheese Barley
Ingredients
- 3 beets peeled and chopped
- 1 acorn squash peeled and chopped
- 2 tablespoons extra virgin olive oil
- 3/4 cup barley
- 2 cups water
- 3 ounces goat cheese
- salt & pepper
Instructions
- Bring barley and water to a boil in a small sauce pan, then reduce to a simmer for about 40 minutes, or until all the water is fully absorbed.
- While barley is cooking, spread chopped vegetables on a lined & greased baking sheet. Toss with olive oil and season generously with salt & pepper.
- Roast at 400 degrees for 30 minutes, turning once.
- Combine barley and goat cheese in a large bowl. Fold in roasted vegetables, season again to taste and serve warm.
Nutrition Facts
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Annie
Monday 19th of December 2011
Mmm, this looks like the perfect healthy (and a little comfort food-y too!) go-to meal for a cool day. And goat cheese? I'll just about devour anything with goat cheese!
Thanks for sharing, sending this recipe to my printer!
Kate
Sunday 18th of December 2011
Yum! I used to hate beets but I'll pretty much eat anything with goat cheese.
Jess
Sunday 18th of December 2011
I always say I'm going to buy barley next time I'm at the store but I always forget! Seeing this recipe tho? With all my faves in it? I MUST TRY THIS asap!! Looks so yummy!!
chelcie @ chelcie's food files
Saturday 17th of December 2011
goat cheese and roasted veggies is one of my all time favorite combinations! YUM
liza@docrunsforhealth
Saturday 17th of December 2011
I live on beets! More recipes with them please. Growing up in Ukraine we used beet juice to apply "blush" to our faces :) They do color skin pretty good
Running to the Kitchen
Saturday 17th of December 2011
They definitely do! My hands were a nice shade of pink after making this :)