Roasted beetroot recipe with sherry vinegar and freekeh

Roasted beets with sherry vinegar and freekeh

  • serves 2
  • Easy

Check out our simple roasted beetroots with sherry vinegar and freekeh. This easy vegetarian recipe makes for an ideal midweek meal, plus it's low in calories too



  • beetroot 500g, peeled and cut into wedges
  • vegetable oil 1 tbsp
  • dried chilli flakes 1 tsp
  • sherry vinegar 2 tbsp
  • runny honey 1 tsp
  • natural yogurt 2 tbsp
  • lemon juice a squeeze
  • ready-to-eat freekeh 250g, (we used Merchant Gourmet)
  • tarragon a few sprigs, leaves torn
  • hazelnuts toasted and chopped to make 2 tsp


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Toss the beetroot with the vegetable oil, chilli flakes and some seasoning, tip onto a roasting tray and cook for 40 minutes, turning halfway. Remove from the oven and toss with the sherry vinegar and honey, and put back in the oven for 5 minutes.

  • Step 2

    Put the yogurt into a bowl with the lemon juice, some seasoning and 1-2 tbsp of cold water.

  • Step 3

    Heat the freekeh following pack instructions, tip into the roasting tray and toss well. Serve scattered with the tarragon, hazelnuts and yogurt dressing.

Nutritional Information

  • Kcals 461
  • Fat 14.5g
  • Saturates 2g
  • Carbs 61.2g
  • Sugars 24.3g
  • Fibre 15.1g
  • Protein 13.9g
  • Salt 0.6g