Beetroot, Pearled Spelt & Goat's Cheese Salad
"Cooking in the evening is the perfect opportunity to experiment with exciting new ingredients, and pearled spelt is a great place to start. An ancient grain and a very healthy alternative to rice, it has a wonderful nutty taste and is a good source of fibre, B vitamins and protein. Served here with antioxidant-rich beetroot and deliciously creamy goat’s cheese, it is a great way to give your mid-week meals a nutritious wholegrain twist".
Ingredients
- 400g Beetroot, scrubbed and chopped
- 3 Garlic cloves, skin on
- Small bunch of thyme, leaves only
- 1 lemon, juice
- 1tsp Rapeseed oil
- 1 tbsp red wine vinegar
- 1 tsp English mustard
- 125g Cooked organic pearled spelt
- Small bunch of flat leaf parsley, roughly chopped
- 75g Soft rindless goat’s cheese, crumbled
Method
- Preheat the oven to 200°C/ 400°F/gas mark 6. Put the beetroot, garlic and thyme in a roasting tin, pour over the lemon juice and roast for 45 minutes. Cover the beets after 25 minutes with foil, and continue to cook until tender.
- In a bowl, make the dressing by mixing the oil, vinegar and mustard with some seasoning. Remove the garlic from the roasting tin and squeeze the flesh into the dressing ingredients, stir to combine, then pour over the pearled spelt.
- Fold through the cooked beetroot and chopped parsley, divide between bowls and dot over the goat’s cheese before serving.
- Wellbeing wisdom
- • Pearled spelt is an excellent source of dietary fibre, helping keep our digestive system healthy and regular.
- • Beetroot is rich in skin-saving antioxidants
You may also like…
Maple & mustard roast beef
Recipe from Morrisons
Salt & Pepper Chicken
Recipe from Morrisons
Apricot Glazed Barbequed British Pork Leg
Recipe ©2024 by Love British Food Director & Ambassador Ben Bartlett
Fish Tacos
by Love British Food Director Ben Bartlett
Autumn Lamb with Blackberries and Honey
Delicious when served with the lamb's own gravy, roast potatoes and red onions.
Asparagus, tuna and bean salad with shallot and caper vinaigrette
Thanks to UK Shallots
Baked Pumpkin, tofu and maple-glazed Autumn salad
This recipe is from Whiting & Hammond
Beetroot, Pearled Spelt & Goat's Cheese Salad
by Liz Earle, MBE
Champflower Cheddar and Kale Pasta Bake
by Wyke Farms
Confit Cornish Sardines with Black Garlic Risotto
by Andy Hunting, The Crabstock Boys
Pan Fried Sea Bass with Petit Pois a la Francaise
by Andy Hunting, The Crabstock Boys
Spaghetti with Cornish Crab & Cherry Tomatoes
by Andy Hunting, The Crabstock Boys
Gluten Free Tuna Pasta Bake
from Essential Cuisine
Curried Eggs with Lentils and Fresh Coconut and Coriander Chutney
British Blue Egg and Tomahawk Steak with Burnt Spring Onions and Roasted Sweet Potato Wedges
Slow-Roasted Aromatic Beef Brisket
by Alex Hollywood
Family Beef Stir Fry
by Hereford Beef
Hereford Beef Burgers and Kofta
By Hereford Beef
Hereford Beef Stew
by Hereford Beef
Hereford Steak & Chips
by Hereford Beef
Cider Mac' and Cheese with Leeks
by Wykes Farms
Harissa Mac & Cheese
by Jane Devonshire
Oakhill New Potato, Pea & Mint Quiche
by Wyke Farms
Watercress & Blue Cheese Pizza
by The Watercress Company
British Marinaded Trout with BBQ Asparagus & Rocket
by British Trout Association
Classic Scottish Cullen Skint
by Liz Earle, MBE
Cuttlefish with Watermelon & Lime
by The Lamb pub for Seas the Day campaign
Fish Pie
by Cookery School at Little Portland Street
Salmon & Sweet Potato Fisncakes
by Liz Earle, MBE
Salmon, Prawn & Asparagus Tart
by Candice Brown
Sea Bass with asparagus, cherry tomatoes and basil butter
by The Seal at Selsey for Seas the Day Campaign
Warm British Gem Potato Salad with Parsley Dressing and Poached Salmon
by Greenvale Potatoes
New Potato & Egg Salad with Dill & Mustard Dressing
by Celebrity Chef Rachel Green for Fairburn's Eggs
Pot Roasted Vegetables with a Soft Poached Eggs, Cepes & Parmesan
by Cucina IFG
Potato Salad with Watercress, Peas & Ham
by Love Potatoes
Spicy Potatoes with Chicken & Tomato
by Potato Council
Spicy Vegetable Fritters with Lime Yogurt Dip
by Alex Hollywood
Warm Mackerel & Potato Salad
by Potato Council
Wild Garlic & Beetroot Omelette
Rich Venison Sauce with Pappardelle Pasta
Grilled Partridge with Sweet & Sour Limes & Glass Noodles
Grilled Spiced Pheasant with Mango & Mint Dressing
Popcorn Pheasant with Sauce Dipping Sauce
Sauteed Partridge with Cider, Tarragon & Bramley Apple
Venison Schnitzel with Spiced Pears & Sweet Potatoes
Roast Pheasant with Lentils & Button Onions
Warm Salad of Heather Honey Glazed Grouse with Black Pudding & Bacon
Herb-Coated Lamb with Crushed Baby Roast Potatoes
by Liz Earle, MBE
Leg of Cotswold Lamb Baked in Hay with Herb Butter
This recipe comes from Windrush House, winner of Westcountry Cooking Award: Best Farmhouse Food in Gloucestershire 2001. The hay adds a unique smoked flavour to the lamb, whilst the foil wrapping keeps the meat moist encasing the flavours.
Luke Thomas' Welsh Lamb Curry
Eat Welsh Lamb & Welsh Beef
Roast Rump of Lamb, Fondant Potato, Caramelised Onion Puree, Summer Baby Vegetables, Mint Flavoured Gravy
by Whiting & Hammond
Slow Cooked Curried Shoulder of Welsh Lamb
from Eat Welsh Lamb
Welsh Lamb Curry with Aubergine & Figs
eatwelshlamb.com
Welsh Lamb Steaks with Pear & Rosemary Sauce & Spiced Pear Bulgar Wheat
eatwelshlamb.com
Welsh Lamb & Pumpkin Pie
eatwelshlamb.com
Welsh Lamb Leg Steaks with Autumn Chutney
eatwelshlamb.com
Welsh Lamb Loin Chops Stuffed with Stilton Served with Chunky Veg Wedges
eatwelshlamb.com
Welsh Lamb, Apple & Rosemary Tarte Tatin
eatwelshlamb.com
Welsh Lamb & Pesto Pizza
Herb Crusted Pulled Welsh Lamb Shoulder
Welsh Lamb Rarebit Hotpot
Rolled Shoulder of Lamb with Roasted Red Pepper and Black Olive Butter
Cumberland Tatie Pot
Lamb Chops with Goat's Cheese and Caramelised Red Onion
Lamb Rogan Josh
Roast Lamb with Sweet Chilli Glaze
Slow Roast Lamb in Sloe Gin
Lamb Steaks with Broad Bean, Courgette and Chive Salad
Lemony Chops with Spiced Cherry Chutney
Glazed Roast Saddle of Lamb with Barley & Plum Stuffing
Minted Lamb Chps with Cucumber Relish
Pot Roasted Shoulder of Lamb
Spiced Lamb Meatballs with Tomatoes, Marjoram and Braised Potatoes
Teriyaki Lamb Stir-Fry
Coriander and Lemon Infused Lamb Kebabs with Chickpea and Sweetcorn Salsa
Devilled Lamb Cutlets
Lamb Rumps with Pesto Butter
Lancashire Hotpot
Roast Boneless Shoulder of Lamb with Fruity Stuffing
Paprika Pulled Pork
Puled Pork with Caramelised Apples & Sage
Smokey Barbecue Pulled Pork Sliders
Stir Fry Pork with Hillfarm Honey & Fresh Ginger
By Hillfarm Oils
Chicken Tray Bake
by Hillfarm Oils
Cheddar & Onion Herb Crusted Chicken baked in Thatchers Cider
By Wyke Farms & Thatchers Cider
Roast Turkey Hash Ckes with Yogurt & Mint Dressing
by Phil Vickery for British Turkey
Hoi Sin & Sesame Stir Fry
Recipe from British Turkey
Individual Turkey & Stilton Pies
by British Turkey
Juicy Turkey & Mango Cous Cous
Recipe from British Turkey
Christmas Left Over Turkey & Stuffing Arrancini
by Phil Vickery for British Turkey
Moroccan Turkey & Harissa Stew
from British Turkey
Sweet Roasted Turkey & Peppers
by British Turkey
Thai Turkey Burgers
by British Turkey
Individual Turkey Bubble & Squeak Cakes with Poached Eggs
by Phil Vickery for British Turkey
Turkey, Cheddar, Red Onion & Chilli Quesadilla
by Phil Vickery for British Turkey
BBQ Turkey Breast with Spicy Rhubarb Glaze
by Phil Vickery for British Turkey
Green Pesto Turkey Salad with Pine Nuts & Iceberg
from British Turkey
Lemon Turkey Meatballs with Broccoli and Tagliatelle
by Phil Vickery for British Turkey
Rich Tomato and Turkey Stew, with Pasta and Parmesan
by Phil Vickery for British Turkey
Turkey & Mangetout Salad
from British Turkey
Creamy Turkey Korma
by British Turkey
One Pot Turkey Pilau with Coriander
by Phil Vickery for British Turkey
Quick Fry Mango Turkey with Coriander
by British Turkey
Steamed Turkey Steaks with Apricot & Roasted Carrot Cous Cous
by Phil Vickery for British Turkey