Beet salad

This beet salad is an explosion of fresh, tangy flavours. Beets are delicately chopped and tossed with tender wheat, fresh cucumbers, creamy feta, juicy grapefruit and smooth avocado. It’s all accompanied by a homemade dressing of parsley, coriander, tarragon, honey, lemon, tahini, cumin and olive oil, for a perfect blend of spice and sweetness.

This beet salad is ideal for a healthy lunch or as an accompaniment to a main course. It’s easy to prepare, colourful and full of nutrients, perfect for those looking for a healthy and tasty alternative.

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Preparation 15 min
Baking 1 h 00
Level Intermédiaire

Ustensils
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Note

Soft wheat can be sold dried or partially cooked. Cooking times vary enormously depending on the type chosen. Be sure to read and follow the instructions on the packaging. Dried soft wheat generally takes up to 1 hour to cook, while Ebly takes only 10 to 20 minutes. The recipe would be just as delicious using brown rice or lentils instead of soft wheat.

Preparation steps

Salad

Step 1
Cook whole beets in boiling water until tender (about 1 hour, depending on size). Cool in cold water once cooked.
Cook soft wheat according to package instructions.
Step 2
Peel the grapefruit and remove the segments.
Step 3
Slice cucumbers.
Cube avocado.
Peel and chop beet.

Dressing

Step 4
Remove the leaves from all the herbs and place in a container high enough to use an immersion blender.
Add honey, lemon juice, tahini, salt, pepper, cumin and olive oil.
Grind with the hand blender.

Assembly

Step 5
In a bowl, combine soft wheat, beets, grapefruit, avocado, cucumber and dressing.
Taste and adjust seasoning if necessary.
Divide into 2 bowls and garnish with feta and flaked almonds.

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Beet salad