2 medium delicata squash, scrubbed and washed
3-4 medium gold beets, scrubbed and trimmed
1 C barley, hulled
1 bunch kale (sautéed) or ½ lb. arugula (fresh)
6-8 oz. chévre, fresh
¼-½ C pomegranate seeds (optional)
1 C hazelnuts, toasted (optional)
Salt and pepper to taste
- Parboil beets until nearly fork tender. Submerge in cool water and peel skins. When cool, dice beets into ½” cubes and spread on a pan, coating with olive oil and sprinkled with salt and pepper. Bake at 450°F for 15-20 minutes or until crisp at edges.
- While beets are boiling, cut squash in half lengthwise and scoop out seeds. Dice squash into ½” cubes. In a large bowl, drizzle with olive oil and toss to coat, then spread on a baking sheet and bake with beets at 450°F until tender and browned.
- Bring barley to a boil in 3 C water or stock. Once boiling, reduce heat to a low simmer, cover, and cook until the barley is done. It should be soft, yet chewy, If the barley absorbs all the water before the desired chewiness is reached, add some water and check at 5 minute intervals until done. Drain any water remaining in the pot, fluff lightly with a fork and let stand to cool.
- While the beets and squash roast, sauté the kale in a little olive oil until wilted and tender. Note: If you opt for fresh arugula instead of kale, there is no need to sautée first, arugula will wilt lightly from the heat of the other ingredients.
- When all ingredients are ready, combine in a large bowl. Add the chévre and toss until combined.
- Sprinkle with hazelnuts and/or pomegranate seeds and serve immediately or chill for later. Enjoy!