- 1 Fry the onion over medium heat until it become caramelized. Add the barley and parsley root, and fry the mixture for a few minutes. Pour in a little bit of the broth and boil until the barley is al dente.
- 2 Fry the chopped red beets in a little bit of butter in a separate pan for a few minutes. Add the beet juice and let it simmmer over low heat.
- 3 Combine the chopped red beets, the juice, and the barley mix, and stir until it has a creamy consistency. Add to plates and sprinkle with chunks of hand-torn goats cheese.