Step 1

Preheat oven to 200°C. Toss halved beetroot in 1 tbsp oil in a roasting pan, season to taste and add 60ml water. Cover tightly with foil and roast until tender (45-55 minutes). Cool, then toss with half the vinegar and 1½ tbsp oil.

Step 2

Cook barley in a large saucepan of boiling salted water until tender (20-25 minutes). Drain, then cool. Spread yoghurt on a platter to taste, top with barley, roasted and raw beetroot, onion, hazelnuts and remaining vinegar and oil, season to taste and serve.