Beetroot, freekeh and pistachio salad

A hot Aussie summer isnt complete without a bright, refreshing salad. Try this nutty, beetroot salad with a zingy yoghurt dressing - a perfect accompaniment to roasted meats like ham or lamb.

Recipe «Beetroot, freekeh and pistachio salad» presented in category Recipes / Salads, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 350g packet wholegrain freekeh, 450g can whole baby beetroot, drained, quartered, 2 red onions, halved, cut into thin wedges, 1 tbsp brown sugar, 1/3 cup extra virgin olive oil , 1/2 cup fresh coriander leaves, roughly chopped, 1/2 cup fresh flat-leaf parsley leaves, roughly chopped, 1 tbsp red wine vinegar , 100g feta, crumbled, 1/2 cup pistachio kernels, lightly toasted, Extra fresh coriander leaves, to serve, 1 cup Greek-style yoghurt, 1 garlic clove, crushed, 2 tbsp lemon juice, 2 tsp ground cumin, 2 tbsp tahini.

Ingredients:

• 350g packet wholegrain freekeh 
• 450g can whole baby beetroot, drained, quartered 
• 2 red onions, halved, cut into thin wedges 
• 1 tbsp brown sugar 
• 1/3 cup extra virgin olive oil 
• 1/2 cup fresh coriander leaves, roughly chopped 
• 1/2 cup fresh flat-leaf parsley leaves, roughly chopped 
• 1 tbsp red wine vinegar 
• 100g feta, crumbled 
• 1/2 cup pistachio kernels, lightly toasted 
• Extra fresh coriander leaves, to serve 
• 1 cup Greek-style yoghurt 
• 1 garlic clove, crushed 
• 2 tbsp lemon juice 
• 2 tsp ground cumin 
• 2 tbsp tahini 

Instructions

1. Make Yoghurt dressing: Combine all ingredients in a bowl. Set aside.
2. Place freekeh in a large saucepan of cold salted water. Cover. Bring to the boil over medium-high heat. Reduce heat to low. Simmer, uncovered, for 30 minutes or until tender. Drain. Rinse under cold water. Drain. Transfer to a large bowl. Set aside.
3. Meanwhile, preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper. Place beetroot and onion on tray. Sprinkle with sugar. Drizzle with 1/2 the oil. Season with salt and pepper. Bake for 15 minutes or until onion is soft and golden.
4. Add herbs, vinegar and remaining oil to freekeh mixture. Toss to combine. Transfer to a serving bowl. Top with beetroot mixture and fetta. Sprinkle over pistachios and extra coriander. Serve with yoghurt dressing.