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Pre-Race Beets and Barley


Quick and delicious, runner inspired recipes!

Great for: A pasta dinner-alternative the night before a race.

Beet juice is making a name for itself as an essential ingredient for runners. The nitrates present in beets have been shown to help with endurance and recovery, among other things!

Rather than drinking pure beet juice or working with beet powder, we chose a whole foods approach and paired our roasted beets with barley, goat cheese, and blistered tomatoes for a well-rounded pre-race meal.

Pre-Race Beets and Barley


  • 1 pound fresh beets
  • 1/2 pint cherry tomatoes
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1 cup barley
  • 1/4 cup white wine vinegar
  • 1/3 cup chopped parsley
  • Juice of a lemon
  • 1 teaspoon dijon mustard
  • 1/4 cup olive oil
  • 4 oz goat cheese
  • Chopped, fresh parsley for garnish


  1. Peel the beets and place them in a pan with water, bring to a boil.
  2. Cover and simmer the beets on medium high heat for 30-40 minutes, or until you can easily pierce the beets with a fork.
  3. Preheat the oven to 375.
  4. When the beets are tender, drain and let cool.
  5. When they are cool enough to handle, dice them into bite sized pieces (1-2in.) and place on an even layer on a sheet pan, toss with olive oil, salt, and pepper. Roast for about 15-20 minutes, until slightly golden.
  6. Meanwhile, boil the barley according to package directions, drain and let cool.
  7. When the beets come out of the oven, toss them with the white wine vinegar and season with salt and pepper.
  8. Add the tomatoes to the sheet pan and roast for 10-15 minutes, until golden brown and bubbly.
  9. In a separate bowl, whisk together the parsley, lemon, dijon, and olive oil.
  10. Assemble the salad with the beets, tomatoes, barley and vinaigrette. Top with fresh parsley and crumbled goat cheese.