Our garden is overflowing with beets right now. We typically roast the beets and eat them cold on a salad sprinkled with goat cheese. Here is another delicious way to cook the beets.
Barley & Roasted Beet Salad
adapted from Clean Eating Magazine
Preheat oven to 400. Wrap 4 beets in foil and roast in oven until tender, about 45 minutes. Peel and cut into small wedges. Whisk together 1/4 cup olive oil, 2 tbsp orange juice, 1/2 tsp sea salt, and 1/2 tsp ground black pepper until emulsified. Combine 1 cup cooked barley, beets, 1/4 cup toasted almonds and dressing; toss gently. Garnish with 1/2 cup crumbled goat cheese and 1 tbsp minced fresh parsley.