Roasted Beets and Barley
- Total Time: 2 hours 50 mins
- Yield: 6 1x
Description
Roasting beets concentrates their flavor to an intense, mouth-filling sweetness in this hearty side dish.
Ingredients
- 1 cup (240 ml) pearl barley (for a gluten free version, substitute brown rice)
- 2 1/2 cups (600 ml) chicken stock (or water)
- 1 - 4 roasted beets (depending upon size), cut into 1/2 inch dice
- 1 roasted onion, cut into 1/2 inch dice
- 2 tbsp (30 ml) extra virgin olive oil
- Zest of 1 orange
- 2 tbsp (30 ml) chopped parsley
- Kosher salt and freshly ground pepper
- Balsamic glaze
Instructions
- Preheat the oven to 400°.
- Cut off the tops of the beets at the base of the stems and save to cook later. Trim the root ends of the beet bulbs. Wash the beets in cold water, then wrap them all together, or in two packets of aluminum foil, crimping the edge of the foil to seal tightly. Put them on a sheet pan.
- Place the sheet pan in the upper part of the oven. They are done when they feel tender but firm when tested with a knife, about 1 to 1 1/2 hours, depending on their size.
- While they are still warm, but cool enough to handle, pull off their skin.
- Rinse the barley under cold running water. Place in a large pot, add the chicken stock or water, and bring to a boil. Reduce heat to low, cover, and cook for 35 to 40 minutes, until the barley is tender. The actual amount of time will depend on how much the barley is ‘pearled’, or processed. Check, as more liquid may be needed.
- Add the beets, onions, olive oil, zest, and parsley to the warm barley. Stir to combine, and season to taste with salt and pepper. Warm a bit over low heat if the beet and onions were cold. Serve, garnished with a bit more parsley and balsamic glaze.
- Prep Time: 20 mins
- Cook Time: 2 hours 30 mins
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
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Frequently Asked Questions
Why do the instructions say to save the beet tops?
The recipe notes to cut off the tops at the base of the stems and save them to cook later — beet greens are edible and can be sauteed like Swiss chard or spinach, so nothing from the beets goes to waste.
Why might the barley cooking time vary, and how do I check it?
The recipe notes that the actual cooking time depends on how much the barley is “pearled” (processed) — more heavily pearled barley cooks faster. Check for tenderness after 35 minutes in the chicken stock and add more liquid if needed before the 40-minute mark.
Is there a gluten-free substitute for the barley?
Yes — the ingredient list specifically notes that brown rice can be substituted for the pearl barley for a gluten-free version. Adjust the cooking time and liquid quantity per the package directions for brown rice. 
