Seared Scallops with Barley Risotto and Beets

Ingredients

• 1 bunch beets (about 4 medium beets), with roots and greens (you can use red or yellow beets, or a mix of both)
• 6 cups water
• 1 onion, peeled and halved
• 2 cloves garlic, peeled and cracked but left whole
• 1 bay leaf
• ¾ teaspoon Arabic 9 Spice Mix*
• Coarse salt and pepper
• 1 tablespoon unsalted butter
• ½ tablespoon canola oil
• 1 tablespoon unsalted butter
• 1 medium-large shallot, thinly sliced
• Beet greens from 1 bunch beets, rinsed and chopped (about 8 oz of greens, or 3 cups chopped)
• 2 tablespoons lemon juice
• 2 tablespoons water
• Salt and pepper

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