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Roasted Beet Squash and Goat Cheese Barley
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.
Prep Time
5
minutes
mins
Cook Time
40
minutes
mins
Total Time
45
minutes
mins
Course:
Side Dishes
Cuisine:
American
Keyword:
roasted beet squash and goat cheese barley
Servings:
4
servings
Author:
Gina Matsoukas
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
Serving:
1
SERVING
|
Calories:
197
kcal
|
Carbohydrates:
20
g
|
Protein:
6
g
|
Fat:
12
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
7
g
|
Cholesterol:
10
mg
|
Sodium:
208
mg
|
Fiber:
4
g
|
Sugar:
3
g