This beet and barley dish is not particularly leafy or green, but the greens are there, stirred in for flavor and texture. “I feel like everybody uses arugula like a lettuce and they rarely ever cook with it,” said Ms. Anible. It also adds color, so it’s not all pink. I love the beet and green colors together.’’
Ingredients
- 1 small beet
- 2 tablespoons olive oil
- ½ small onion, diced small
- 1 clove garlic
- 1 cup barley
- 2 cups water or broth
- 1 cup arugula
- Salt and pepper
- ¼ cup goat cheese
- Nutritional Information
Nutritional analysis per serving (4 servings)
266 calories; 10 grams fat; 2 grams saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 8 grams dietary fiber; 1 gram sugars; 8 grams protein; 5 milligrams cholesterol; 75 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Heat the oven to 400 degrees. Wrap the beet in foil and roast in oven for 40 minutes, until it can be easily pierced with a knife. Allow to cool slightly. Peel the beet by wrapping it in plastic wrap and rubbing off the skin. Dice into 1/2 inch pieces.
- In a medium saucepan, heat the oil. Add the onion and cook until it becomes translucent, about 3 minutes. Add the garlic and cook for 1 minute. Add the barley and the broth. Stir, cover and simmer for 20 minutes, or until the barley is cooked and tender. Stir in the arugula and the beets. Season with salt and pepper. Crumble the goat cheese on top.
1 hour 30 minutes
Dining and Cooking