Freekeh Salad With Rainbow Beets
Freekeh Salad With Rainbow Beets - and feta yogurt dressing
Servings: 4 people
Equipment
- 1 handheld mixer
Ingredients
Salad
- 250 g freekeh cooked with veggie stock
- 2 small-medium roasted beetroots doesn't need to be rainbow, but different colours look nice
- 4 spring onions sliced (also the creen bits)
- 3 handfuls chopped walnuts
- handful fresh mint chopped
- handful fresh coriander chopped
- 1 lemon juiced
- 1 tbsp extra virgin olive oil
Feta yogurt dressing
- 100 g feta cheese
- 3 heaped tbsp greek yogurt
- splash of oat milk
Vegan version of feta yogurt dressing
- 3 heaped tbsp plant based yogurt
- 1-2 tsp nutritional yeast
- splash of oat milk
Instructions
- Wash and cut up the beetroots into quarters. Roast them on 180 Celsius for about 45 minutes or until they are soft enough to bite.In the meantime, cook the freekeh as per instructions (pretty much like rice) and use stock cube for more flavours.When the beetroots are done, set them aside and let them cool before peeling them. Cut them into orange segments-like size and shape. (You can cube them too if that's easier, the taste will not change!)
- Mix the cooked freekeh with the chopped herbs and spring onions. Add the olive oil and the lemon juice during the process.Prepare the dressing: put the ingredients in a bowl and blend them with a handheld mixer until the texture is smooth and runny. If it's too stiff, add a splash of oat milk to it.On a large serving plate, layer the freekeh at the bottom, followed by arranging the beetroot pieces nicely and sprinkling the chopped walnuts on the top (you can toast the walnuts if you fancy, but not necessary). Just before serving drizzle the feta yogurt dressing on the top. Serve the rest of the dressing in a little dish with spoons in case people would like more of it (which is the case normally).Enjoy!
