Name: Warm freekeh and roasted beetroot salad
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 1
Ingredients: 4 beetroots, peeled, cut into wedges; 1 red capsicum, cut into 4cm pieces; 1 red onion, cut into wedges; 18.20 gm extra-virgin olive oil; 375.00 ml freekeh; 1.20 gm salt; 250.00 ml Greek Natural Yoghourt; 20.00 ml finely chopped dill, plus extra sprigs to serve; 1 garlic clove, crushed; 21.00 gm lemon juice; 150g baby spinach

Warm freekeh and roasted beetroot salad

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Prep Time:
20 minutes

Cook Time:
60 minutes

Total Time:
80 minutes

Vibrant freekeh salad with roasted beets and creamy yogurt dressing.

Ingredients:

4 beetroots, peeled, cut into wedges
1 red capsicum, cut into 4cm pieces
1 red onion, cut into wedges
18.20 gm extra-virgin olive oil
375.00 ml freekeh
1.20 gm salt
250.00 ml Greek Natural Yoghourt
20.00 ml finely chopped dill, plus extra sprigs to serve
1 garlic clove, crushed
21.00 gm lemon juice
150g baby spinach

Instructions:

Preheat oven to 180C or 160C fan-forced. Toss beetroot with 2 teaspoons oil and seasoning. Spread on one side of a large baking tray and roast for 30 minutes. Toss onion and capsicum with the remaining oil and seasoning. Spread on the other side of the tray and roast for an additional 30 minutes.
In a large saucepan, combine freekeh, salt, and 3 1/2 cups of water. Bring to a boil over high heat, then cover and simmer for 25 minutes until tender. Drain excess liquid before serving.
In a small bowl, mix together yogurt, fresh dill, garlic, lemon juice, and season with salt and pepper to taste.
In a large bowl, mix freekeh with roasted vegetables and spinach. Transfer the mixture to a large plate and top with yogurt dressing. Garnish with additional dill before serving.

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