Warm freekeh and roasted beetroot salad

Cooking Salads Warm freekeh and roasted beetroot salad

This beautiful whole grain salad combines freekeh, roasted beetroot and creamy yoghurt in one pretty platter.

Lables: Egg free Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 180C or 160C fan-forced. Toss beetroot with 2 teaspoons oil and season. Place, in a single layer, to one side of a large baking tray. Roast for 30 minutes. Toss onion and capsicum with remaining oil and season. Place on opposite side from beetroot in a single layer and roast for a further 30 minutes.
  2. Meanwhile, place freekeh and salt in a large saucepan with 31/2 cups water. Bring to the boil over high heat. Reduce heat and simmer, covered, for 25 minutes or until tender. Drain.
  3. Meanwhile, combine yoghurt, dill, garlic and lemon juice in a small bowl. Season.
  4. Place freekeh in a large bowl and toss through roasted vegetables and spinach. Arrange on a large plate and dollop over yoghurt dressing. Sprinkle with extra dill to serve.

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4 beetroots, peeled, cut into wedges
1 red capsicum, cut into 4cm pieces
1 red onion, cut into wedges
1 tbsp extra-virgin olive oil
1 1/2 cups freekeh
1/2 tsp salt
1 cup Jalna Greek Natural Yoghourt
1 tbsp finely chopped dill, plus extra sprigs to serve
1 garlic clove, crushed
1 tbsp lemon juice
150g baby spinach

Adv

Autors
Preparation time
20
Cooking time
1:00
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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