Roasted Beets with Barley & Greens

Roasted Beets with Barley & Greens

Roasted Beets with Barley & Greens. Roasted with onion, carrot, and potato. This dish is rich in protein and nutrients and is easy to make! Barley is rich in potassium, folate, iron, and vitamin B-6 content, all of which, together with its lack of cholesterol, can support cardiovascular functions.


Serves: 3-4 Time: 45-50 minutes

Roasted Beets with Barley & Greens

  • 4-5 golden beets, peeled and chopped
  • 2-3 red potatoes, chopped
  • 2 large carrots, chopped
  • 1/2 large yellow onion, chopped
  • Olive oil
  • Paprika
  • Dried thyme
  • Dried sage
  • Black Pepper
  • Salt
  • 4-6 cups vegetable broth
  • 1 cup pearl barley
  • 3 cups beet greens, rinsed, stems removed, and chopped


  1. Preheat the oven to 400ºF and prepare your vegetables.
  2. Lightly toss the vegetable in olive oil and season with generous dashes of paprika, thyme, sage, black pepper, and salt.
  3. Spread the vegetables out onto a baking tray and roast for 35-40 minutes.
  4. Meanwhile, bring 4 cups of vegetable broth to a boil. Add in the barley and return to a boil.
  5. Reduce heat to medium-high and cook the barley uncovered for 25-35 minutes until softened. You may add more water or broth as it continues to absorb the liquid and drain off any remaining before serving.
  6. Towards the last 5 minutes of cooking, sauté the beet greens lightly in oil and you may season with lemon juice, salt and pepper.
  7. Serve the roasted vegetables with the barley and greens and enjoy!

Nutrition Information

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