Roasted beets with sherry vinegar and freekeh
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
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
DIRECTION:
- 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.
- Put the yogurt into a bowl with the lemon juice, some seasoning and 1-2 tbsp of cold water.
- Heat the freekeh following pack instructions, tip into the roasting tray and toss well. Serve scattered with the tarragon, hazelnuts and yogurt dressing.
