Barley With Beets, Arugula and Goat Cheese

• 1 small beet
• 2 tablespoons olive oil
• 1/2 small onion, diced small
• 1 clove garlic
• 1 cup barley
• 2 cups water or broth
• 1 cup arugula
• Salt and pepper
• 1/4 cup goat cheese

1. Heat the oven to 400 degrees.
2. Wrap the beet in foil and roast in oven for 40 minutes, until it can be easily pierced with a knife.
3. Allow to cool slightly.
4. Peel the beet by wrapping it in plastic wrap and rubbing off the skin.
5. Dice into 1/2 inch pieces.
6. In a medium saucepan, heat the oil.
7. Add the onion and cook until it becomes translucent, about 3 minutes.
8. Add the garlic and cook for 1 minute.
9. Add the barley and the broth.
10. Stir, cover and simmer for 20 minutes, or until the barley is cooked and tender.
11. Stir in the arugula and the beets.
12. Season with salt and pepper.
13. Crumble the goat cheese on top.

beet, olive oil, onion, clove garlic, barley, water, arugula, salt, goat cheese

Taken from cooking.nytimes.com/recipes/1014357 (may not work)