Warm beetroot and spelt salad with toasted seeds
Serves: 4-6
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Warm beetroot and spelt salad with toasted seeds
The beauty of this grain salad is that you can use any hearty root veg you like – carrots or parsnips both work well
Serves: 4-6
Prep time: 15 minsTotal time: 
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Nutritional information (Serving )
Calories
386Kcal
Fat
12gr
Saturates
2gr
Carbs
53gr
Sugars
15gr
Fibre
11gr
Protein
14gr
Salt
0.7gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 500g raw beetroot
- 3 tbsp olive oil
- 125g wholewheat sourdough, sliced
- 4 garlic cloves, finely sliced
- 2 sprigs rosemary, leaves finely chopped
- 1 x 200g pack spring greens
- 1 x 250g pouch Merchant Gourmet wholegrain spelt
- ½ x 400g tin green lentils, drained
- 2 tbsp apple cider vinegar
- 1 tbsp wholegrain mustard
- 1 tbsp maple syrup
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. Scrub the beetroot until clean and then top and tail. Place the bulbs in a small roasting tray, halving any larger ones, and drizzle over 1 tablespoon of the oil. Half fill the tray with water and cover with foil. Bake for 1 hour 30 minutes, or until tender. Remove the beetroot from the tray and set aside until cool enough to handle, then remove the skins. Cut into chunky wedges.
- Increase the oven temperature to 200°C, fan 180°C, gas 6. Place the bread on a baking tray and drizzle with 1 tablespoon of oil. Bake for 6-8 minutes, until golden. Remove from the oven and set aside.
- Heat the final tablespoon of oil in a large frying pan and gently fry the garlic and rosemary for 2 minutes until fragrant. Add the spring greens and fry for 3-4 minutes, until soft. Add the spelt and lentils and continue to cook for a further 2-3 minutes, until warmed through
- Add the beetroot to the pan. Whisk together the vinegar, mustard and maple syrup and then drizzle over the salad. Break the toasts into croutons and toss through to serve.
