Big Fig Freaky Beets
Big Fig do a few salads with beets, as they’re always around and look durn pretty. Freekeh (pronounced freeca) adds yummy nutty, smokey notes. When in season, we add fresh, delicious plum slices.
Photo: Cookie and Kate
Ingredients
- 300g freekeh
- 500g beetroot
- 300g fresh plums (in season)
- 3/4 cup walnuts
- 200g feta
- baby spinach leaves
- 2 tbsp pomegranate molasses
- 2 tbsp red wine vinegar
- 2 tsp fresh thyme leaves
- 120ml extra virgin olive oil
- salt and pepper
Method
1. Peel and chop the beets into cubes and roast in the oven at 200C till cooked. Cool.
2. Check the freekeh for stones or any bits and boil till cooked. Cool.
4. Stone and slice the plums.
5. Toast the walnuts and chop coarsely.
6. Mix together the pomegranate molasses, red wine vinegar, thyme leaves, extra virgin olive oil, salt and pepper to make the dressing.
7. Assemble all of the above in a large bowl and crumble in the feta. Toss through the baby spinach and the dressing.