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(Recipe) Freekah and roasted beetroot salad
Sep
(RECIPE) FREEKEH AND ROASTED BEETROOT SALAD
Health fanatics, look no further. This freekah and roasted beetroot salad has everything to keep you bouncing through the week.
(Recipe) Freekeh and roasted beetroot salad
Health fanatics, look no further. This freekah and roasted beetroot salad has everything to keep you bouncing through the week.
Ingredients
- 10 baby beetroot, stalks trimmed, scrubbed
- 1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
- 11/2 cups (250g) freekeh, rinsed, drained
- 1 garlic clove, crushed
- 1 tsp honey
- 2 tsp ground cumin
- 1 red onion, sliced into rings
- 2 tbs finely chopped pickled jalapeno
- 1/2 cup (80g) almonds, chopped
- 1 bunch coriander, leaves picked
Instructions
- Preheat the oven to 180°C. Place each beetroot in the middle of a piece of foil, drizzle with oil, then enclose in foil and place on a baking tray.
- Roast for 25 minutes or until tender. Remove from oven and set side to cool completely. Meanwhile, bring a saucepan of water to the boil over medium-high heat.
- Add the freekeh and cook for 20 minutes or until tender. Drain and cool. To make the dressing, combine garlic, honey, cumin and remaining 1/4 cup (60ml) oil in a bowl. Season.
- Combine the freekeh, beetroot, onion, jalapeno, almonds and coriander in a large bowl. Drizzle over dressing to serve.
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