Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Scrub beets to clean. Place each beet on a small piece of aluminum foil.
2. 6573393 Upgrade to a paid membership 25128 to unlock all instructions 96099
3. 1156964 Upgrade to a paid membership 37872 to unlock all instructions 54368
4. 3021649 Upgrade to a paid membership 62019 to unlock all instructions 3660
5. 4612879 Upgrade to a paid membership 14269 to unlock all instructions 23893
6. 6370233 Upgrade to a paid membership 52280 to unlock all instructions 31311
7. 1234053 Upgrade to a paid membership 16674 to unlock all instructions 48095
8. 6233911 Upgrade to a paid membership 12863 to unlock all instructions 46018
9. 8676230 Upgrade to a paid membership 47736 to unlock all instructions 95760
10. 7441854 Upgrade to a paid membership 38865 to unlock all instructions 27123

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. 6470997 Upgrade to a paid membership 56289 to unlock all instructions 60957

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Scrub beets to clean. Place each beet on a small piece of aluminum foil.
2. Drizzle with olive oil and sprinkle with salt #1 and pepper #1.
3. Wrap beets and roast at 400 degrees for about 1 hour, until tender when pierced with a fork.
4. Meanwhile, bring the water to a boil in a medium saucepan.
5. Add the barley, reduce to a simmer and simmer for about 40 minutes until barley is tender and most of the water is absorbed.
6. Transfer the barley to a large bowl.
7. Peel and dice the beets.
8. Add to barley.
9. Mix in feta cheese, scallions, parsley and lemon juice. Season with salt #2 and pepper #2.