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Roasted Golden Beetroot, Onion, Garlic and Freekeh Salad Recipe

Freekeh is made by roasting or smoking whole green or young durum wheat grain, then polishing it to remove the outer shell. It can then be left whole or cracked to varying degrees of coarseness. Combined with roasted beetroot, onion and garlic, raw rainbow cherry tomatoes, fresh herbs and baby spinach, this makes for a delicious, filling grain salad, perfect for lunch or as part of a picnic spread. You could substitute the beetroot for sweet potato or squash, the tomato for cucumber or other fresh vegetables. I include instructions on how to cook freekeh, but ultimately do follow the instructions on your packet, as the amount of water needed and the cooking time will vary depending on how coarse the freekeh is.

Posted by: michael


Middle Eastern


30 - 60 mins

Skill Level




Courses etc.

Lunch Box
Main Courses
Side dishes

You will need

1 medium to large raw golden or red beetroot OR
2 small cooked beetroots More products
4 small red or white onions More products
1 medium garlic head or about 10 garlic cloves More products
5 fresh or dried bay leaves More products
a few sprigs each of fresh rosemary, thyme and oregano
2 Tbsp olive oil More products
1/2 cup or about 100g freekeh More products
about 200g heritage rainbow or red cherry tomatoes More products
small handful each of fresh mint and fresh basil, roughly chopped
two handfuls baby spinach or other young salad leaves More products
sea salt More products
black pepper More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • Start by roasting the beetroot, onion and garlic with the thyme, rosemary, oregano and bay leaves. You can either roast then whole, to keep them nice and moist, but if you are short of time, you can peel them and cut them into quarters or eights. Arrange them in a roasting dish, add the herbs and drizzle the olive oil. Roast in a hot oven (180C) for about 30 minutes or until the vegetables are soft.
  • While the vegetables are roasting, cook the freekeh. Put the freekeh in a saucepan along with 1 cup water, bring to the boil over high heat, then reduce the heat and simmer for about 15 minutes or until all of the liquid has been absorbed.
  • Once the vegetables are cooked, peel the onions and the garlic, cut the onions and the beetroot into quarters, then eight, etc
  • Mix the roasted vegetables, cooked freekeh, halved cherry tomatoes, fresh mint and basil in a mixing bowl. Season to last with sea salt and black pepper. Add the baby spinach and toss gently before serving.

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Picture of Cooked Beetroot ORGANIC
Cooked Beetroot ORGANIC
Real Foods (500g)
Picture of Onions ORGANIC
Real Foods
Picture of Garlic ORGANIC
Real Foods (each)
Picture of Bay Leaves ORGANIC
Bay Leaves ORGANIC
Real Foods
Picture of Extra Virgin Olive Oil
Extra Virgin Olive Oil
Hellenic Sun (250ml)
Picture of Cherry Tomatoes on the vine ORGANIC
Cherry Tomatoes on the vine ORGANIC
Real Foods
Picture of Salad Pack ORGANIC
Salad Pack ORGANIC
Phantassie (100g)
Picture of Smoked Sea Salt
Smoked Sea Salt
Maldon (125g)
Picture of Ground Black Pepper
Ground Black Pepper
Real Foods