Beetroot barley risotto with hazelnut, apple and fried onion salad

Beetroot barley risotto

Wash and scrub the beetroot, leaving the skins on. Place them in an ovenproof dish lined with baking paper and roast in a preheated oven at 150°C for 1½ to 2 hours, until completely tender. Leave them to cool slightly, then rub off the skins while they are still warm. Cut the beetroot into small dice.

Peel the onion and garlic and chop them roughly. Cook them in a little oil in a saucepan over a gentle heat until softened and translucent.

Add the pearl barley, vegetable stock, apple juice, and vinegar to the pan. Simmer gently for 20 to 25 minutes, until the barley is almost tender. Stir in the diced beetroot and continue cooking for another 10 minutes, until the barley is fully cooked. Season with salt, black pepper, and, if needed, a little more vinegar to taste.

Salad

Toast the hazelnuts in a dry frying pan for about 5 minutes, until lightly browned and fragrant. Roughly chop them.

Peel the onion and cut it into thin wedges. Fry in a little oil for a couple of minutes, until golden around the edges. Quarter the apples, remove the cores, and slice them into thin wedges or slices.

Wash the parsley, pat it dry, and roughly chop it. Toss the onion and apple with the parsley, vinegar, hazelnuts, and hazelnut oil. Season with salt and black pepper to taste.

To serve

Stir a little hazelnut oil into the barley risotto just before serving. Spoon the salad over the top or serve it alongside.