Roasted Beets and Barley

Servings
6

Ingredients
1/2 c barley
2 c butternut squash, peeled, seeded, diced
3/4 c fresh beets, scrubbed, trimmed, peeled, diced
1 tbsp vegetable oil
3/4 tsp ground cinnamon
1/4 c pumpkin seeds, toasted
1/2 c reduced-fat cheddar cheese, shredded
3/4 tsp kosher salt

Directions

  1. Boil barley for approximately 1 hour on medium heat or until tender. 
  2. Drain, rinse, and coat barley with 1/3 of the oil. If preparing recipe later, chill barley to below 40F.
  3. Peel, seed, and dice butternut squash.
  4. Preheat oven to 425F
  5. Scrub, trim, and peel beets, then dice. 
  6. Mix oil with cinnamon. Toss half of oil mixture with diced butternut squash and the other half with diced beets. Roast the squash and beets in seperate sheet pans in oven at 425F for 10 minutes, then decrease temperature to 375F for 25 minutes.
  7. Toast pumpkin seed for 15 minutes at 325F.
  8. Mix all ingredients together, except for cheese.
  9. Garnish with shredded cheese.