Instructions
Follow the steps and taste along the way.
Cook the barley
Rinse the barley in a sieve. Bring 1.2 l water and 4 g salt to a boil in a saucepan, add the barley, and simmer for 30–35 minutes, until tender but still holding its shape. Drain.
Roast the beetroot
Preheat the oven to 210 °C. Peel the beetroot and cut it into cubes about 2 cm across. Toss with the olive oil, 2 g salt, and black pepper, spread in a single layer on a baking tray, and roast for 30–35 minutes. Turn the cubes halfway through cooking; they should be tender and lightly browned at the edges.
Cook the onion and season the barley
While the beetroot is roasting, melt the butter in a frying pan. Add the finely chopped red onion and cook over medium heat for 6–8 minutes, until softened and golden in places. Stir in the drained barley, 15 ml apple cider vinegar, and 1 g salt. Heat through briefly for 2 minutes, then remove from the heat.
Make the horseradish quark
In a bowl, mix the quark with the sour cream and grated horseradish. Season with 1 g salt and taste; the mixture should be fresh and tangy, with a pronounced horseradish flavor. If the horseradish is very sharp, let the mixture stand for a minute, then stir again.
Toast the seeds and serve
Toast the pumpkin seeds in a dry, clean frying pan for 2–3 minutes, shaking the pan occasionally; remove from the heat when they become fragrant and some begin to pop lightly. Stir the chopped dill and remaining 5 ml apple cider vinegar into the warm barley. Divide among plates, add the roasted beetroot and horseradish quark, and sprinkle with the seeds. Serve warm.
