Warm freekeh and roasted beetroot salad

Recipes / Salads

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

Recipe «Warm freekeh and roasted beetroot salad» presented in category Recipes / Salads, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

  • 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 

Instructions

  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.