Meatless Monday: Braised baby beets with barley and squash



Did you know that you can eat beetroot leaves? They are good for you too as they are a good source of fibre, vitamin C and folic acid. Eat them raw in salads or cook in the same way you would spinach. 

Serves 2 

You will need
1 small onion, peeled and chopped
2 cloves garlic, peeled and sliced
1 tbsp rapeseed oil 
4-6 baby beets, peeled and cut into chunks
1 tbsp balsamic vinegar
150g barley
'Neck' of medium squash, peeled and cubed
Beetroot leaves
50g walnuts

Rinse the barley and place in a saucepan. Cover with 500ml water and bring to the boil. Add the squash and return to the boil. Reduce heat to a simmer and cook until tender (around 50 minutes) then drain.

Meanwhile fry the onion in the rapeseed oil. Add the garlic and continue until the onion is soft. Add the beetroot chunks and balsamic vinegar. Cover with water and simmer for around 30 minutes until the beetroot is soft and the liquid reduced.  

To serve place the beetroot leaves in bowls. Add the barley to the bowl and top with the braised beetroot. Top with walnuts.

Enjoy 
Janet  x



Please see also http://40plusandalliswell.blogspot.co.uk/2015/07/organic-gardening-update-harvesting.html for the health benefits of eating beetroot and a link to my Beetroot and chocolate buns with coconut cream 'frosting' 




Recipe Copyright © 2015 40plusandalliswell

1 comment:

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