Try this roast beetroot recipe then check out plenty more beetroot recipes here.
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Ingredients
- 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
Method
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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.
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Step 2
Put the yogurt into a bowl with the lemon juice, some seasoning and 1-2 tbsp of cold water.
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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
