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Creamy Beet Barlotto

Creamy, nourishing, and all-vegan, this healthy pink-colored dish made with barley offers the best alternative to classic risotto.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Lunch
Cuisine: Vegan
Servings: 2
Author: The Awesome Green


  • 1 cup whole barley
  • 2 cups low sodium vegetable stock
  • 1 onion finely diced
  • 1 lime peeled
  • 1/2 cup hemp hearts
  • 1 medium beet peeled
  • 1 garlic clove crushed
  • 2-3 mint leaves crushed
  • 1 tsp coconut oil
  • Mixed seeds and fresh mint leaves to garnish


  • Slice the beet and lime to fit into your juicer, then process to obtain fresh juice.
  • Transfer into the blender together with the hemp hearts and process to obtain a creamy sauce.
  • Heat the olive oil into a medium sauce pan and add the onions.
  • Fry for three minutes until translucent, then add the garlic and cook for a few seconds.
  • Add the barley and mix to combine.
  • Gradually add the stock, 1/2 cup at a time, while stirring continuously, until all the stock is absorbed.
  • Add beet-hemp sauce and mint leaves, and mix to incorporate.
  • Season with freshly ground black pepper, garnish with seeds and mint leaves and serve warm.