Sadia Hussain
Apr 30, 2020
Roasted Beetroot and Freekeh Salad Recipe
This filling roasted beetroot and freekeh salad eats like a meal. The nutty flavor and slightly chewy texture of the freekeh pairs wonderfully with the sweet roasted beetroot.
I usually boil a large amount of freekeh and use it in soups and salads throughout the week. I roast beetroot and store in an airtight container in the fridge for a few days.
This salad comes together in a split and it's perfect for lunch or dinner as a main or a side.
Roasted Beetroot and Freekeh Salad Recipe
Sadia Hussain
SERVES
4
TOTAL TIME
45 Minutes
INGREDIENTS
1 cup freekeh
2 beetroots, cubed
Olive oil
For the Dressing
4 tablespoons olive oil
2 lemons, juiced
1 teaspoon salt or to taste
1/4 teaspoon black pepper or to tast
1/2 teaspoon sugar
1/4 cup sunflower seeds, roasted
A handful of fresh coriander, chopped
METHOD
Preheat oven to 200C/400F
In a medium pot, boil freekeh for 20 minutes until tender. Drain and set aside to cool.
On a baking sheet, mix beetroot and olive oil — roast 25 minutes until beetroot is tender when poked with the tip of a knife. Set aside to cool.
In a small bowl, mix olive oil, lemon juice, salt, black pepper and sugar until thick and creamy.
In a large bowl, mix freekeh, beetroot, dressing, sunflower seeds and coriander.
Serve immediately.
Tips and Bits
This is a great salad to prep for a couple weekday meals. Keep dressing, sunflower seeds and coriander separate and mix right before serving.
I dry roast sunflower seeds in a frypan until golden and crunchy.
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