Beetroot Bliss

Beetroots bleed, so you have to treat them right.

I've been experimenting with grains and pearl barley is my new favourite. Its got just enough bite with a special helping of chew. Beetroot has such an intense colour and nutty taste it speaks for itself. Add some creme fraiche, parmesan and lemon and you've got something special.

Beetroot and Pearl Barley Rissotto

Ingredients

• 3 Beets
• 2 red onions
• 1 cup pearl barley
• 20g grated parmesan
• 2 heaped tbsp of creme fraiche
• 1 large field mushroom sliced thinly 
• 1/4 cup sherry
• 1/2 cup red wine
• dash of sherry vinegar
• squeeze of lemon juice
• 600mls of chicken stock (Knorr chicken stock pot will do)
• 4 stalks of fresh thyme
• chopped parsley

Directions

• Clean the beetroot with a vegetable brush, put in a roasting tin filled with 5mm of water, cover with foil and roast for 30 mins at 175 degrees centigrade. Don't cut anything from the beetroot as they will bleed !
• Fry the onions and mushroom in olive oil on a high heat. Turn the heat down and add the pearl barley, saute for ten mins.
• Add the wine and sherry and allow the alcohol to cook off.
• Add the stock and thyme over a medium heat and simmer. Add the lemon juice, vinegar and one beetroot peeled and chopped fine (to give colour). When the liquid has been absorbed turn off the heat and add the parmesan, creme fraiche, and two remaining beetroots (peeled and chopped). The pearl barley should have a little bite but if it seems hard you can add more water or stock and simmer for longer.
• Serve with some parmesan shavings, chopped parsley and a walnut, rocket, balsamic salad.