Grain Bowl with Chevre, Dill and Roast Beets

Grain bowls are in at my house. Easy to prepare all the ingredients over the weekend, then eat them up with grains cooked in stock for quick work lunches. They have become one of the highlights of my day, especially this one.

Ingredients

  • (1 lb) Golden and red Beets

  • (1) bunch Fresh dill

  • Goat cheese, crumbles

  • Raw garlic spread (optional)

  • (1) Yellow Onion

  • (2) cups cooked grains (your choice, e.g. barley, farro, bulgur)

  • Olive oil

  • (1) TBL Butter

Instructions

  1. Peel and quarter beets and onions. On a baking sheet, lightly coat with olive oil. Add cracks of salt and pepper to taste. Roast at 400 deg until you can pierce beets easily with a fork, approximately 45 min. Set aside.

  2. Cook mushrooms in butter and lightly salt. Set aside.

  3. Add cooked beets, onions, mushrooms, fresh dill, garlic spread, and goat cheese crumbles to bowl of cooked grains. Serve.

Charles Kalish