Sauté the onion for approx. 2 mins. in warm oil, add the garlic and continue to sauté briefly. Add the barley and sauté until translucent, stirring continuously. Pour in the wine and reduce completely. Stirring frequently, add the bouillon a little at a time so that the barley is always just covered with liquid, simmer for approx. 40 mins. After half of the cooking time, add the beetroot cubes.
Put the carrots into a broad ovenproof dish, drizzle over oil and maple syrup, season.
To bake 20-25 mins. in the centre of an oven preheated to 180°C.
Serve up the barley risotto, garnish with the carrots.