Side dishe for 4

Roasted Beet Squash Barley

Name: Roasted Beet Squash Barley
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 beets; 1 acorn squash; 2 tbsp extra virgin olive oil; 3/4 cup barley; 2 cups water; 3 oz goat cheese; salt & pepper

Tender roasted beets and squash mix with chewy barley and goat cheese for a warm, colorful side dish.

$1.77per serving $

45 minstart to table

4servings

American Vegetarian Kid-friendly Budget Side dishes Cold-weather comfort Fall Winter

Ingredients

3 beets
1 acorn squash
2 tbsp extra virgin olive oil
3/4 cup barley
2 cups water
3 oz goat cheese
salt & pepper

Steps

Heat the oven to 425 F.
Peel and cube the beets and acorn squash, toss them with the olive oil, salt, and pepper, and spread them on a large baking pan.
Roast the vegetables for 30 minutes, turning them halfway through.
Simmer the barley with 2 cups water and a pinch of salt in a covered saucepan for 30 minutes, until tender.
Drain the barley if needed, then fold it with the roasted vegetables and goat cheese.