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.