Kaszotto with Roasted Beet and Goat Cheese
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Source: https://recipheon.com/en/recipes/main-dishes/kaszotto-with-roasted-beet-and-goat-cheese
About this recipe
Kaszotto with roasted beets and goat cheese is a flavorful dinner in which earthy beets meet the creamy saltiness of goat cheese. As the barley cooks gradually in broth, it becomes tender while retaining a pleasant bite that works well with the bold toppings. Add the roasted beets near the end so they retain their color and do not break down while stirring. Crumble the goat cheese over the finished dish instead of cooking it in the pot for long, so it remains a strong flavor accent.
Ingredients
Servings: 4
220 g pearl barley
2 roasted beets
60 g goat cheese
800 ml broth
1 onion
1 tablespoon olive oil (about 12 g)
a pinch of black pepper
Steps
Heat the olive oil in a skillet. Sauté the onion until translucent, add the pearl barley, and stir for 1–2 minutes, until the grains are well coated in the oil.
Cook the pearl barley, adding the broth in successive portions, until the barley becomes creamy but the grains still have some texture.
Cut the roasted beets and stir them in near the end of cooking so they warm through but do not fall apart.
Add a pinch of black pepper and remove the kaszotto from the heat.
Divide the kaszotto among bowls, crumble the goat cheese over the top, and serve immediately.
Estimated nutrition
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