Roasted Beets with Barley & Greens
Roasted Beets with Barley & Greens. Roasted with onion, carrot, and potato. This dish is rich in protein and nutrients and is easy to make! Barley is rich in potassium, folate, iron, and vitamin B-6 content, all of which, together with its lack of cholesterol, can support cardiovascular functions.
Ingredients
Serves: 3-4 Time: 45-50 minutes
Roasted Beets with Barley & Greens
- 4-5 golden beets, peeled and chopped
- 2-3 red potatoes, chopped
- 2 large carrots, chopped
- 1/2 large yellow onion, chopped
- Olive oil
- Paprika
- Dried thyme
- Dried sage
- Black Pepper
- Salt
- 4-6 cups vegetable broth
- 1 cup pearl barley
- 3 cups beet greens, rinsed, stems removed, and chopped
Directions
- Preheat the oven to 400ºF and prepare your vegetables.
- Lightly toss the vegetable in olive oil and season with generous dashes of paprika, thyme, sage, black pepper, and salt.
- Spread the vegetables out onto a baking tray and roast for 35-40 minutes.
- Meanwhile, bring 4 cups of vegetable broth to a boil. Add in the barley and return to a boil.
- Reduce heat to medium-high and cook the barley uncovered for 25-35 minutes until softened. You may add more water or broth as it continues to absorb the liquid and drain off any remaining before serving.
- Towards the last 5 minutes of cooking, sauté the beet greens lightly in oil and you may season with lemon juice, salt and pepper.
- Serve the roasted vegetables with the barley and greens and enjoy!
Nutrition Information
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