Description
This dish can serve as a warm salad, side dish or even main dish. The bright taste of beets, glazed in pomegranate juice will perfectly complement a neutral taste barley.
Ingredients
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Pearl barley
1 cup
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Beets
500 g
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Balsamic
40 ml
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Pomegranate juice
70 ml
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Sugar
1 Tbsp
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Olive oil
1 Tbsp
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Garnet
-
Cilantro
Cooking
Pearl barley from Mistral soak, then boil until tender.
Boil beetroot, peel and cut into cubes.
Mix pomegranate juice with balsamic vinegar, olive oil and sugar. Warm up in the pan to reduce the volume about three times.
Put in a pan with the beets and heat it, stirring occasionally, until the liquid evaporates. Wedges of beets covered with a delicious glaze.
On a dish lay out the prepared barley, on top of the beets. Garnish with pomegranate seeds, coriander leaves. Optionally, drizzle with olive oil.
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