Beetroot & Orange Salad with Freekeh

Beetroot Orange Salad With Freekeh
Beetroot Orange Salad With Freekeh
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Beetroot Orange Salad With Freekeh

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August 1, 2016This beetroot and orange salad with freekeh will brighten up any dining table. Prepare it in advance and assemble when ready to eat for a hassle free meal.

  • Prep: 20 mins
  • Cook: 45 mins
  • 20 mins

    45 mins

    1 hr 5 mins

  • Difficulty: Easy
  • Yields: 1 large salad

This beetroot and orange salad with freekeh will brighten up any dining table and can be prepared in advance and assembled when required. Orange and beetroot are a classic combination, the yoghurt adds a creaminess while the freekeh and almonds add texture and nuttiness.


5 beetroot, small, unpeeled

4 tbsp salt

100g freekeh, whole grain

1 orange, large

1/2 lemon, juice only

1 tsp honey

5 tbsp olive oil

5 tbsp greek yoghurt

10 mint leaves

10 almonds, roughly chopped

salt and pepper


Preheat the oven to 180°C.

On a sheet of aluminium foil, place 4 Tbsp salt in the middle with the trimmed beetroot on top. Drizzle over 1 Tbsp olive oil and wrap the foil up tightly so that no steam can escape. Cook in the oven and for 1 hour. Remove, open the foil and allow to cool for a few minutes.

When the beetroot are cool enough to handle, use a paper towel to remove the skin, then slice lengthways into 6 wedges .

Place the freekeh and one cup of water in a small pot. Bring to the boil and then simmer gently with the lid on until the water is absorbed - about 45 minutes. Season with salt and pepper and leave to cool.

Grate the zest of half of the orange into a bowl, then peel the orange with sharp knife removing the skin and pith. Cut the segments from the orange leaving the pith behind. Squeeze the remaining pulp over the reserved rind to release any remaining juice.Add the lemon juice, honey and a pinch of slat to the orange juice and stir until combined. Then add 4 Tbsp olive oil and stir until the dressing is combined.

To assemble, spread the yoghurt in a large circle on the base of a large plate. Layer the freekeh and beetroot to build up some height. Place the orange segments on the top and then pour the dressing over. Garnish with the almonds, mint and perhaps a few of the smaller beetroot leaves. Season with salt and pepper and serve.

If blood oranges are available they can be used to make the salad even more vibrant.


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About the author

Ben Macdonald

When Ben isn’t devouring food, he is thinking what to cook next. After spending his adult life eating his way around the world he ended up channelling his culinary creativity as a finalist in Masterchef Australia – famously impressing Heston Blumenthal with a campfire from steak and potatoes - before being eliminated the very next episode.
Following some time in several top restaurants he is now focussed on sharing his love of home cooking and making each meal better than the last.