Barley Beetroot Pot

Name: Barley Beetroot Pot
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Garlic cloves; 500 g beetroot; 4 TABLESPOONS Olive oil; 350 g Barley beads; 100 ml dry white wine; 1 l Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper from the mill; 3-4 Tbsp White wine vinegar; 1 Beet Cress; 50 g [...]

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Garlic cloves
500 g beetroot
4 TABLESPOONS Olive oil
350 g Barley beads
100 ml dry white wine
1 l Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper from the mill
3-4 Tbsp White wine vinegar
1 Beet Cress
50 g [...]

Directions

1
Peel and finely chop the garlic. Wash, peel and chop the beetroot into small cubes. Heat the oil in a wide saucepan. Sauté garlic for about 1 minute while turning until colourless. Add the barley and steam briefly.
2
Deglaze with wine, bring to the boil and simmer while stirring until the liquid has evaporated. Add beetroot. Add a little broth until the barley is covered.
3
Simmer for about 30 minutes, stirring occasionally. Add broth again and again. Season risotto with salt, pepper and vinegar. Cut the sprouts from the bed. Pluck cheese into small pieces.
4
Sprinkle cheese and sprouts over the risotto.