Roasted Beetroot Recipe with Sherry Vinegar and Freekeh

Roasted beets with sherry vinegar and freekeh

Name: Roasted beets with sherry vinegar and freekeh
Total time: 1 h
Yield: serves 2
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

1 hour
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

October 28, 2017 at 3:30 pm

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

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.