Pre-heat the oven to 180c.
Line a large tray with parchment paper.
Add the quartered beets as well as 1 tablespoon of olive oil, the balsamic vinegar, and a good pinch of salt and pepper.
Stir well, so that the beets are all coated with the balsamic and oil mixture.
Put another piece of parchment paper on top of the beets and crimp the edges to form a packet.
Roast in the oven for about one hour – the beets are cooked when you can easily pierce them with the tip of a knife.
In a large pot over medium heat, add one tablespoon of oil and cook the onion and garlic for 8 to 10 minutes, or until soft.
The mixture will dry out, and to keep it from sticking to the pan add 4 table spoons of water halfway through the cooking time.
Next, add the barley and the 3 cups of stock. Cook, uncovered, on a low-medium heat for 15 minutes.
Add 125 grams of the cooked beets and the coconut milk to a blender and puree until smooth (I do not bother peeling the beets at this point, but do that if you prefer).
Pour this mixture over the barley , stir well, and cook for additional 5 minutes.
Have a taste and adjust the seasoning if needed – I added extra salt (about 1/2 teaspoon) and a grind of black pepper.
Serve immediately with the remaining roasted beets and plenty of toasted walnuts on top.