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Beetroot & Barley Risotto Recipe

If you like beets, you’ll certainly love this Beetroot & Barley Risotto dish. Healthy Beetroot & Barley rich Recipe
Course Appetizer
Servings 4


  • 7 medium sized / 550 g beets, cut into quarters
  • 2 Tablespoons olive oil, divided
  • 1 Tablespoon balsamic vinegar
  • 1 large / 270 g onion, thinly sliced
  • 3 garlic cloves, minced
  • 4 Tablespoons water
  • 200 g / 1 cup shelled barley, soaked overnight
  • 750 ml / 3 cups low sodium vegetable stock
  • 185 ml / ¾ cup full fat coconut milk
  • salt and black pepper to taste
  • toasted walnuts for serving


  • 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.
Keyword Beetroot & Barley Risotto Recipe