Photo by: Colin Campbell

Split wheat and beetroot salad

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150g dry split wheat or freekeh
5 tbsp olive oil
Coarse sea salt and pepper
700g carrots, peeled
2 tbsp balsamic vinegar
A generous handful of picked basil leaves
250g cooked beetroot, cut into 2cm thick wedges
6 fresh oregano stems, leaves picked
1 garlic clove, peeled and crushed
70g hard goat's cheese

This recipe offers a multitude of textures, as well as intense colours. Whole wheat or freekeh can be substituted for split wheat. Pearl barley is another option: it will save you the overnight soaking and won't take so long to cook. Toasted walnuts give another layer of earthy flavours. Serves four.

Method

Soak the wheat in lots of cold water for 24 hours. Drain, cover with fresh water and simmer for an hour, adding boiling water as necessary, to keep the grains immersed. They're done when tender but still have some firmness. Drain, add a tablespoon of oil and a generous amount of salt, then set aside to cool.
Preheat the oven to 190C/375F/ gas mark 5. Cut the carrots on an angle 1cm thick. Toss with two tablespoons of oil, vinegar and salt and pepper. Spread in one layer on an oven tray and roast for 30 minutes: they should still be crunchy. Remove from the oven and, while hot, mix with the basil and beetroot. Leave to coo. To assemble, mix the wheat with the carrot and beetroot. Add a tablespoon of oil, oregano and garlic. Taste, and adjust the seasoning. As you plate up, roughly break the cheese and dot around randomly. Finish with a drizzle of oil.

Reviews

{based on 5 reviews}

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  • Salad Colourful and filling
    (20/02/2014) Lovely combination of flavours. Extremely filling. I baked the beetroot before adding, baking the beetroot really brings out the flavour. Had some Kamut grain and added this with the wheat and it worked well.
  • Salad Colourful and filling
    (20/02/2014) Lovely combination of flavours. Extremely filling. I baked the beetroot before adding, baking the beetroot really brings out the flavour. Had some Kamut grain and added this with the wheat and it worked well.
  • Salad Colourful and filling
    (20/02/2014) Lovely combination of flavours. Extremely filling. I baked the beetroot before adding, baking the beetroot really brings out the flavour. Had some Kamut grain and added this with the wheat and it worked well.
  • Salad filling and delicious
    (24/01/2014) this is a great combination - i love beetroot but have never tried oregano with it and it works well to bring out a peppery aroma. it also works just as well without the freekeh for a gluten free option - just add some seeds instead to add texture.
  • Salad very satisfying
    (28/07/2013) This is a great combination of tastes, I included the walnuts but think it would have been just as excellent without!