Polish Beetroot Grain Bowl (Roasted Beetroot and Barley Salad)

• 500 g Beetroot, small to medium
• 2 tbsp Extra virgin olive oil
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper
• 140 g Pearled barley
• 1 small Red onion
• 90 g Dill pickles
• 120 g Crème fraiche
• 2 tsp Horseradish
• 1 medium Lemon
• 25 g Pumpkin seeds
• 10 g Fresh dill

1. Heat the oven to 220°C (430°F). Scrub the beetroot, trim any long roots, then cut into bite-sized wedges. Toss with 1 tbsp of the olive oil, 0.5 tsp of the fine sea salt and a pinch of the black pepper.
2. Spread the beetroot on a baking tray and roast for 30 to 35 minutes, turning once, until tender and lightly caramelised at the edges. If the tray looks dry, add a splash of water to help the beetroot steam and finish cooking. Leave to cool slightly while you prepare the rest.
3. Meanwhile, cook the pearled barley in a saucepan of well-salted boiling water until tender with a little bite, 25 to 30 minutes. Drain well in a colander and let it steam-dry for 2 minutes. Tip into a mixing bowl and toss with 1 tsp lemon juice to keep it bright.
4. Thinly slice the red onion and finely chop the dill pickles. Roughly chop the fresh dill. Add the onion, pickles and most of the dill to the barley, reserving a little dill for serving.
5. Whisk the crème fraiche with the horseradish, 1 tbsp lemon juice, the remaining 1 tbsp olive oil, 0.75 tsp fine sea salt and the remaining black pepper. Taste and add a little more lemon juice if you want it sharper. The dressing should be creamy but spoonable.
6. Toast the pumpkin seeds in a dry frying pan over a medium heat for 2 to 3 minutes, stirring, until they smell nutty and start to pop. Add the roasted beetroot to the bowl, then fold through most of the dressing. Divide between two bowls and finish with the toasted pumpkin seeds and reserved dill.

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