Warm barley with roasted beets and goat cheese for nights when I do not want to plan
Easier-to-swallow option below ↓Some nights planning dinner feels like too much. I put the beets in the oven and the barley on the stove and forget about them for a while. When they are ready the goat cheese110 kcal goes in and it becomes a meal with almost no decisions left.
Everything is soft enough that I can eat it slowly. The goat cheese melts just enough to make the barley creamy and the walnuts185 kcal add a little richness without changing the texture much. I can scoop it or use a spoon.
I make this when I know I need to eat but standing at the counter for more than a few minutes is not going to happen.
Why it works
The oven and the pot do most of the work. On days when chewing is hard I can mash the beets and barley together with a fork and the goat cheese and oil keep it rich. One pan at the end means I am not cleaning multiple dishes.
Warm barley with roasted beets and goat cheese for nights when I do not want to plan
Ingredients
- 1 cup pearled barley
- 2 medium beets, peeled and diced into 1/2-inch pieces
- 3 tbsp olive oil119 kcal, divided
- 1 small onion, finely diced (optional)
- 2 garlic cloves, minced
- 2 cups vegetable or chicken209 kcal broth
- 1/2 tsp dried thyme
- salt and black pepper to taste
- 4 oz soft goat cheese, crumbled
- 1/3 cup walnuts, toasted and roughly chopped
- 1 tbsp balsamic vinegar or fresh lemon juice
Method
- Preheat the oven to 400F.
- Toss the diced beets with 1 tbsp olive oil, thyme, salt, and pepper on a baking sheet. Roast for 35-40 minutes until the beets are tender and edges are caramelized.
- While the beets roast, rinse the barley. In a medium pot, combine barley, broth, and onion if using. Bring to a simmer, then reduce heat and cook covered for 25-30 minutes until barley is tender. Drain any excess liquid if needed.
- Heat the remaining 2 tbsp olive oil in a skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
- Add the cooked barley and roasted beets to the skillet. Stir to combine and warm through, about 3-4 minutes.
- Remove from heat. Stir in the crumbled goat cheese until it begins to melt and coat the grains, then add the toasted walnuts and balsamic vinegar or lemon juice.
- Season with salt and pepper. Serve warm in bowls.
nutrition figures are home-kitchen estimates, not lab-verified nutrition facts. this is food and comfort guidance, not medical advice.
Make it your own
- The barley can be cooked a day ahead and stored in the fridge.
- Leftovers keep in the fridge for 3 days and reheat gently with a splash of water or broth.
- For extra calories, drizzle with more olive oil or add a small pat of butter102 kcal when serving.
← Back to the library