Maple Roasted Beet & Barley Bowl
Maple Roasted Beet & Barley Bowl is a vibrant and nutritious dish that combines the earthy sweetness of roasted beets with the chewy goodness of barley, all enhanced by a luscious maple glaze. This bowl offers a delightful balance of flavors and textures, making it perfect for cozy dinners or as a stunning centerpiece for gatherings. Easy to prepare, this recipe will impress your family and friends while providing a nourishing meal.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 medium beets (about 1 lb total)
- 1 cup pearl barley
- 3 tbsp pure maple syrup
- 2 tbsp extra virgin olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh herbs (thyme or parsley)
Instructions
- Preheat the oven to 400°F (200°C). Scrub and trim the beets, wrap them in aluminum foil, and roast for 45-60 minutes until fork-tender.
- In a pot, bring salted water to a boil, add pearl barley, and simmer for about 30 minutes until tender but chewy. Drain excess water.
- In a small bowl, whisk together maple syrup, olive oil, salt, and pepper to create the glaze.
- Once cooled, peel the beets and cut them into wedges. Toss with half of the maple glaze and return to the oven on a baking sheet for an additional 15-20 minutes.
- In a large bowl, combine cooked barley with roasted beet wedges and pour in remaining glaze along with fresh herbs. Toss gently to coat.
- Serve warm, garnished with additional herbs if desired.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 320
- Sugar: 8g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Feel free to substitute barley with quinoa or farro for different textures. Add roasted nuts for crunch or sprinkle feta cheese for creaminess. Store leftovers in an airtight container in the fridge for up to three days.