1 c. barley, rinsed
2 c. water
1 small onion, chopped
1 tbsp. extra virgin olive oil
4 c. spinach
small bunch of beets, cooked & chopped in quarters
Salt & pepper to taste

1. Cook barley in water (I use a rice cooker, but you could do it on the stove top) 2. After barley has cooked, or it’s nearly done, sauté onions and olive oil in a large skillet until they turn translucent.
3. Add spinach and a little bit of salt and cook until spinach is has wilted – about 3 or 4 minutes.
4. When barley is done cooking, add to the spinach and stir together.
5. Fold the chopped beets into the barley/spinach mixture.

This might be the most beautiful dish that I’ve ever made – look at those colors!

The recipe is easy as pie and is filling enough to serve as a small meal. I used canned beets this time (I’ve had them in my pantry for about a year now, and was DYING to get rid of them) but I would recommend using fresh beets and cooking them yourself.