Roasted beets with sherry vinegar and freekeh

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

Published: October 28, 2017 at 3:30 PM

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Serves 2

Easy

Total time: 1 hr

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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

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Ingredients

Nutrition

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

Nutrition: per serving

kcal461

low
fat14.5g
saturates2g
carbs61.2g
sugars24.3g
fibre15.1g
protein13.9g
salt0.6g

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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