Roasted beets with sherry vinegar and freekeh
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 500g beetrootpeeled and cut into wedges
- 1 tbsp vegetable oil
- 1 tsp dried chilli flakes
- 2 tbsp sherry vinegar
- 1 tsp runny honey
- 2 tbsp natural yogurt
- a squeeze lemon juice
- 250g ready-to-eat freekeh(we used Merchant Gourmet)
- a few sprigs tarragonleaves torn
- toasted and chopped to make 2 tsp hazelnuts
Nutrition: per serving
- kcal461low
- fat14.5g
- saturates2g
- carbs61.2g
- sugars24.3g
- fibre15.1g
- protein13.9g
- salt0.6g
Method
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.
