Barley With Beets, Arugula and Goat Cheese
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1small beet
- 2tablespoons olive oil
- ½small onion, diced small
- 1clove garlic
- 1cup barley
- 2cups water or broth
- 1cup arugula
- Salt and pepper
- ¼cup goat cheese
Nutritional analysis per serving (4 servings)
265 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 9 grams dietary fiber; 2 grams sugars; 8 grams protein; 490 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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 ½ inch pieces.
- Step 2
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.
Private Notes
Comments
This recipe is really simple so you can change it how you like. I used the beet greens in place of arugula, so I sautéed the onion and garlic until fragrant and browned slightly then added the beet greens to wilt them. Why not use the beet greens instead of throw them away right? Also I added some fresh chopped green onion at the end because I had them on hand and it added some good flavor. Make it your own!
Just made this and it is very good. I cooked the barley in broth. I didn't have arugula so I tossed the mixture over romaine. I wanted more flavor so I added a lemon-garlic vinaigrette to the salad and that made it great. The vinaigrette had two tablespoons of honey just enough sweetness to bring out the flavor of the beets. This was a quick and easy salad to prepare.
I used farro and cut the olive oil to 1T. I doubled the arugula and text time I will probably triple it. I finished with a spritz of lemon and Aleppo pepper. This is going in the rotation! Delish!!
Like others, I used at least 4 times the arugula. I also added some lemon juice. I cooked the barley in water and drained it. Then added olive oil. I didn't saute the onion, just used finely diced red onion.
Awesome grain bowl adaptation! I just made this salad again (lots more arugula, raw red onion and lemon juice), but left out the beet. It made a great base for a chicken shwarma-Greek salad grain bowl. I used feta cheese instead of goats milk cheese.
Added the dressing from the corn and barley salad.