Olive Magazine
Roasted Beetroot Recipe with Sherry Vinegar and Freekeh

Roasted beets with sherry vinegar and freekeh

Published: October 28, 2017 at 3:30 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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

  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal461
fat14.5g
saturates2g
carbs61.2g
sugars24.3g
fibre15.1g
protein13.9g
salt0.6g
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Try this roast beetroot recipe then check out plenty more beetroot recipes here.

Ingredients

  • 500g beetroot, peeled 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 tarragon, leaves torn
  • toasted and chopped to make 2 tsp hazelnuts

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.

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