Method

Wrap beetroot in foil and roast until very tender, remove, cool and peel. Taking half the beetroot blend it to a smooth puree with a little vegetable stock. The other half of the beetroot to be diced into cubes and reserved till needed.

For the risotto, sweat off the onions then add the barley and stir until sealed off, deglaze with the white wine and stir until the liquid has been absorbed. Gradually add the broth stirring constantly, until broth is absorbed. Continue simmering and adding broth, stirring constantly, letting the stock be absorbed before adding more until the barley is just tender and creamy-looking, remove and cool until needed.

To reheat, add the cooked barley to a pot with a little stock and heat up then stir in the beetroot puree.

Finish the risotto off with butter, grated parmesan and the beetroot cubes. Season with salt, and pepper

For the pickled mustard seeds (Yield 250g):

Place all ingredients for the pickled mustard seeds in a sauce pan on the heat and bring to boil. Simmer on low heat for 40 minutes and remove from heat when plump and soft.

For the glazed baby beetroot:

Wash and trim baby beetroot. Place in boiling salted water and cook until tender. Remove and refresh. Peel and cut into wedges. To glaze the baby beets sauté in butter and honey then season to taste.

For the greens:

Sauté the greens in foamed butter, season and add the chopped dill.

To Assemble:

Spoon prepared risotto down centre of plate. Arrange the greens, baby glased beetroot and sliced chevin over the risotto. Garnish with mustard seeds, walnuts and sprinklers.

Recipe by Grant Cullingworth, executive chef at The Westin Cape Town