Cooking mode
Barley Groats with Roasted Beetroot, Horseradish Cream, and Goat Cheese
70 min4 servingsMedium
Ingredients
- 600 gBeetroot, peeled
- 280 gBarley groats, medium
- 900 mlLow-sodium vegetable stock
- 120 gYellow onion
- 6 gGarlic
- 20 gOlive oil
- 20 gButter
- 120 gMild goat cheese
- 80 gSour cream
- 15 gHorseradish, finely grated
- 25 gPumpkin seeds
- 15 mlLemon juice
- 5 gSalt
- 1 gGround black pepper
Instructions
- 1
Roast the beetroot
Preheat the oven to 210 °C. Cut the beetroot into roughly 2 cm cubes and toss with 10 g of the olive oil, 2 g of the salt, and half of the black pepper. Spread in a single layer on a baking tray and roast for 35–40 minutes, until tender and lightly caramelized at the edges.
- 2
Prepare the groat base
Rinse the groats in a sieve under cold water. Finely dice the onion and mince the garlic. Heat the remaining 10 g of oil in a pot, add the onion, and cook over low heat for 5 minutes until translucent. Stir in the garlic and groats and cook for 1 minute more, stirring.
- 3
Cook the groats until tender
Heat the stock. Pour about 200 ml of the hot stock over the groats and cook, stirring occasionally, until the liquid is almost absorbed. Continue adding the remaining stock gradually in this way; cook for 30–35 minutes in total, until the groats are tender but still have a slight bite. If needed, add 50 ml of hot water.
- 4
Toast the seeds and stir in the beetroot
Toast the pumpkin seeds in a small dry pan for 2–3 minutes, until fragrant, then set aside. Stir the butter and roasted beetroot into the cooked groats. Season with the remaining 3 g of salt and the remaining black pepper; the groats should be moist and nicely seasoned.
- 5
Finish with horseradish cream
Mix the sour cream with the grated horseradish and lemon juice. Divide the groats among four bowls, top each serving with goat cheese, and add a spoonful of horseradish cream. Sprinkle with the pumpkin seeds and serve immediately while the groats are hot.