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Warm roasted beetroot and spelt salad
Serves 6 Starters and mains
Ingredients
- 750g small beetroot, trimmed
- 2 red onions, trimmed
- 4tbsp extra virgin olive oil
- 250g spelt grains, soaked overnight and drained
- 2 garlic cloves, sliced
- 1⁄2tsp cumin seeds
- 50g dried cranberries
- 125g chestnuts, precooked and vacuum-packed
- 3tbsp red wine vinegar
- 4tsp clear honey
- 2tbsp flat-leaf parsley, chopped
Method
Preheat the oven to 200C/400F/ Gas 6. Line a roasting tin with baking paper. Cut the beetroot and onions into wedges and place in the tin. Add 1 tablespoon of oil, season with salt and pepper then cover the tin with foil. Roast for 1 hour, removing the foil after 30 minutes.
Meanwhile, place the drained spelt in a saucepan and cover with fresh cold water. Bring to the boil and simmer for 25-30 minutes until al dente. Drain, refresh under cold water and drain again.
Heat 2 tablespoons of the oil and gently fry the garlic and cumin for 2-3 minutes. Add the cranberries, stir well to combine then add the chestnuts, vinegar, honey, salt and pepper. Simmer for 30 seconds, remove from the heat and add the remaining oil.
Place the spelt in a large bowl, stir in the beetroot, onion and cranberry and sprinkle with the chopped parsley. Season to taste and serve immediately.
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