Side dishe for 4

Roasted Beet Squash Barley

Name: Roasted Beet Squash Barley
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 beets; 1 acorn squash; 2 tbsp extra virgin olive oil; 3/4 cup barley; 2 cups water; 3 oz goat cheese; salt & pepper

$7.35for 445 minServes 4

Tender roasted beets and squash mix with chewy barley and goat cheese for a warm, colorful side dish.

Photo: runningtothekitchen.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Beets, 0.75 lb$1.99/lb typical	0.75 lb	$1.49Typical price
	Winter squash (butternut, 2 lb$1.29/lb typical	2 lb	$2.58Typical price
	Quinoa, 4.5 oz$0.20/oz typical	4.5 oz	$0.90Typical price
	Feta, 3 oz$0.70/oz typical	3 oz	$2.10Typical price
Total for the servings shown		$7.35

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilSalt and pepper

Not included in the cost.

45 minstart to table
Mediumdifficulty
4servings as written
$typical cost tier

American Vegetarian Kid-friendly Budget Side dishes Cold-weather comfort Fall Winter

Typical price

$1.84 per serving$7.35 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

3 beets
1 acorn squash
2 tbsp extra virgin olive oil
3/4 cup barley
2 cups water
3 oz goat cheese
salt & pepper

Steps

Heat the oven to 425 F.
Peel and cube the beets and acorn squash, toss them with the olive oil, salt, and pepper, and spread them on a large baking pan.
Roast the vegetables for 30 minutes, turning them halfway through.
Simmer the barley with 2 cups water and a pinch of salt in a covered saucepan for 30 minutes, until tender.
Drain the barley if needed, then fold it with the roasted vegetables and goat cheese.