Recently on the stunning blog of ScandiFoodie was this recipe for Beetroot Orzotto. I instantly fell in love with the colour of this dish and I have been enjoying beets more and more so it was nice to expand my use of them.
The beets are boiled while the pearl barley is cooked in vegetable stock along with garlic and rosemary. Once the beetroot is cooked, puree and mix through the pearl barley, add some oil (I used macadamia) and check for seasoning. So simple and healthy. I chose to serve this with a poached egg on top, my first attempt of poaching eggs!
I enjoyed this dish although I think it would make a better lunch or side dish, even mixed through a vegetable salad. The barley paired really well with the beetroot and I loved my oozy egg on top.