Beetroot and Carrot Salad Recipe
This exciting salad of beetroot, freekeh and spring onion is packed with colour and texture – an impressive side dish that's really simple to put together.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Slotted spoon
- Colander
- Mixing bowl
- Saucepan
- Skillet
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Wooden spoon
- Serving bowl
Ingredients
- 600g carrots peeled and cut diagonally into 2cm pieces
- 100g freekeh (you can also use pearled barley, spelt or quinoa)
- 4 garlic cloves
- 1 tbsp olive oil
- spring onions finely sliced at an angle
- 4 medium cooked beetroot sliced
- lemon juice a squeeze
- 1 tsp cumin seeds
- pinch of dried chilli flakes
- 1-2 tbsp harissa paste
- 1 large preserved lemon flesh removed, finely chopped
- 3 tbsp pomegranate molasses
- 6 tbsp olive oil
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