Season: summer, autumn
Ingredients – Serves 4
400 g fresh beetroot with leaves
200g dried cannellini beans
200 g pearl barley
1 carrot
1 white onion
2 cloves garlic
2 fresh bay leaves
1 teaspoon of asafoetida purified with ghee
1 teaspoon of trikatu Virya®
1 teaspoon of Appeto virya®
2 tablespoons chives
½ teaspoon of wild celery fruits
2 teaspoons of grated fresh ginger
rock salt to taste
extra virgin olive oil
Method
Soak the cannellini beans over night.
Finely chop the garlic and onion and add to a saucepan with a little water to simmer. Peel and clean the beetroot and keep the leaves, dice the carrot. Add the cannellini, 1.5 litres of water, the beetroot, carrot, bay leaf, asafoetida, trikatu Virya®, Appeto Virya®, wild celery and ginger to the onion mix. When almost cooked add the chopped fresh beetroot leaves. When cooked, remove the bay leaf, add salt and extra virgin olive oil.
Separately, cook the barley in salted boiling water with 1 bay leaf.
Mix the barley with turnips, add the chives and serve hot.
