August 1, 2016
1 hr 5 mins
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.
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.
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.