Saltbush roasted beetroot with Mount Zero Biodynamic Pearled Barley and baked ricotta

Willow Humphreys, Mount Zero Olives Retail Manager, Serves 4


12 Baby beetroots (leaves attached)
300g fresh ricotta
100gm Mount Zero Biodynamic Pearled Barley
1 tablespoon fresh or dried saltbush
1 teaspoon fresh thyme
1 lemon
Mount Zero Pink Lake Salt
Mount Zero Lemon pressed olive oil                                                                    Mount Zero Organic Extra Virgin Olive Olive (EVOO)


Heat the oven to 180 degrees.

Remove leaves from the beetroots, saving the smaller leaves for later, wash and slice in half.

Pace them on a roasting tray with liberal amounts of Mount Zero OEVOO, saltbush and a pinch of Pink Lake Salt.

Roast for 20 minutes, still leaving a 'little bite' to them.

Cook the barley as per the instructions on the side of the box. Once cooled dress with a little OEVOO, Pink Lake Salt and a squeeze of lemon juice.

Once the beetroots are done, place the ricotta on a baking tray and liberally dress with lemon agrumato and salt, and roast in the oven for 15 minutes or until golden outside.

Toss the beetroot leaves in a little lemon agrumato - just enough to make glisten.

To assemble, layer the beetroots, dressed leaves, spoons of barley and pieces of baked ricotta on your desired serving dish. Drizzle with a touch more lemon agrumato if desired.

*Saltbush can be found in selected green grocers if you are having trouble sourcing use extra fresh thyme in replacement.

I wanted to build a recipe around Mount Zero Olives' biodynamic pearled barley; the texture and flavour are like no other. Barley was always a staple in soups and stews in my childhood and reminds me of Grandfather who was the cook in the family, nourishing us with traditional English style fare.  

Recipe Ingredients from the Mount Zero Range