1 small beet
2 tablespoons olive oil
½ small onion, diced small
1 clove garlic
1 cup barley
2 cups water or broth
1 cup arugula
Salt and pepper
¼ cup goat cheese
Heat the oven to 400 degrees. Wrap the beet in foil and roast in oven for 40 minutes, until it can be easily pierced with a knife. Allow to cool slightly. Peel the beet by wrapping it in plastic wrap and rubbing off the skin. Dice into 1/2 inch pieces.
In a medium saucepan, heat the oil. Add the onion and cook until it becomes translucent, about 3 minutes. Add the garlic and cook for 1 minute. Add the barley and the broth. Stir, cover and simmer for 20 minutes, or until the barley is cooked and tender. Stir in the arugula and the beets. Season with salt and pepper. Crumble the goat cheese on top.
Fat: 10 grams
Calories: 265
Saturated Fat: 3 grams
Unsaturated Fat: 7 grams
Sodium: 490 milligrams
Sugar: 2 grams
Fiber: 9 grams
Carbohydrate: 37 grams
Protein: 8 grams