Ingredients:
This festive, autumnal recipe will comfort you during the fall and remind you of the freshness of summer. In this version, we use barley, but this ingredient can always be replaced by quinoa.
Ingredients
2 cups diced beets
2 extra-small butternut squash, peel, remove seeds and dice
1 cup carrots, sliced
3 tbsp. honey
3 tbsp. cider vinegar
1/4 cup of olive oil
1 cup hulled barley
Sesame seeds
Fresh or dried mint
Preparation
- Preheat oven to 475°F.
- Rinse barley. In a saucepan, place water up to 2 inches above barley and bring to a boil. Remove from heat and let stand 30-40 minutes, until barley is tender.
- Prepare vegetables. Separate beets and squash, carrots together.
- Mix honey, cider vinegar and olive oil (if your honey is solid mix the sauce ingredients in a saucepan over low heat)
- Put the sauce on the vegetables and mix
- Place the beets on one plate and the squash and carrots on another. Cook the beets for 25 minutes and the squash and carrots for 20-24 minutes.
- In a bowl, place all the ingredients starting with the barley at the bottom and then the squash, carrots and beets. If you wish, add sesame seeds and mint for serving.
Enjoy!
