Sadia Hussain

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

  1. Preheat oven to 200C/400F

  2. In a medium pot, boil freekeh for 20 minutes until tender. Drain and set aside to cool.

  3. 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.

  4. In a small bowl, mix olive oil, lemon juice, salt, black pepper and sugar until thick and creamy.

  5. In a large bowl, mix freekeh, beetroot, dressing, sunflower seeds and coriander.

  6. 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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