Waitrose and Partners
Blackberry & roast beetroot salad

Blackberry & roast beetroot salad

Roasting ready-cooked beetroot gives them a great umami flavour and nice crispiness around the edges. For a super quick version of this recipe, just chop them up and stir them through this salad as they are. 

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Vegetarian2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins

Ingredients

  • 4 ready-cooked beetroot, drained and patted dry, cut into wedges
  • 3 tbsp extra virgin olive oil
  • 30g walnut halves
  • 300g pouches The Levantine Table Freekeh, Black Rice & Chickpeas
  • 125g Essential Greek Feta, crumbled
  • ⅔ x 25g pack mint, leaves finely chopped
  • 150g pack blackberries
  • 2 tbsp pomegranate molasses, for drizzling, to taste

Method

  1. Preheat the oven to 220°C, gas mark 7. Spread the beetroot out over a baking tray, toss in 1 tbsp oil and season well with salt. Roast for 20 minutes, until crisping around the edges. Add the walnuts to the tin for the last 5 minutes of cooking time so they toast lightly.

  2. Meanwhile, put the grains into a bowl, then crumble over the feta. Add the mint and blackberries and season everything well.

  3. Once the beetroot and walnuts are cooked, remove the walnuts and roughly chop them.

  4. Add the beetroot and walnuts to the grains, then drizzle over 1-2 tbsp extra virgin oil and pomegranate molasses to taste. Serve immediately, while the beetroot are still warm.

Cook’s tip

Walnuts’ slight bitter creaminess work so well with feta and beets, but really any nuts are a good bet for this recipe for toasty crunch and contrast. Check your store cupboard before you shop. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,132kJ/ 752kcals

Fat

46g

Saturated Fat

14g

Carbohydrates

56g

Sugars

19g

Fibre

14g

Protein

21g

Salt

2.8g

Rating details

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