Place the beetroots, mushrooms and thyme in a roasting dish. Pour over 2 tablespoons of the olive oil and season with salt. Place in the oven and cook for 15 minutes. Take the dish out, pour away any liquid the mushrooms have given out and turn over all the vegetables. Return to the oven for 15 minutes, or until the beetroots are almost soft in the middle. Remove the mushrooms if they are cooked.
Add the apple to the roasting dish and continue to cook for 10 minutes.
Mix the black beans, barley, vinegar and remaining olive oil together in a bowl. Season with salt and pepper and set aside.
Oil and season the pigeon breasts and place onto a searing hot griddle pan. Cook on both sides for 2–3 minutes, depending on the size of the breast.
Divide the bean mixture between four plates and top with the roasted beetroots, mushrooms and apple. Scatter over the broad beans, hazelnuts and cranberries, sit the pigeon breast in the centre and serve.