Preheat the oven to 180°C. Cut the beetroot into pieces, brush them with olive oil and roast for 40 minutes.

Meanwhile, sauté the onion. Add the garlic and, once fragrant, add the pearl barley. Stir, then after 3 minutes pour in the white wine and cook for another 5 minutes. Gradually add water, stock or homemade vegetable seasoning, stirring as you go. Cover and cook until the pearl barley is tender.

Remove the beetroot from the oven. Blend it with the nutritional yeast flakes and salt.

Stir the beetroot purée into the pearl barley and add the chopped beet greens, if you have them. Serve with coconut yoghurt and fresh pepper.

Pesina Rizota 3158

Ingredients

  • 1 cup/100 g pearl barley
  • 3 beetroot with beet greens
  • 3 tbsp nutritional yeast flakes
  • ½ cup/120 ml white wine
  • 2 onions
  • 2 cloves garlic
  • a large pinch salt and pepper

To serve

  • 2 tbsp coconut yoghurt
  • fresh pepper