Roasted Beets & Radish with Freekeh, Quick Pickled Onion & Blackberries
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
This freekeh salad with roasted beets, radish and blackberries is the perfect end of summer salad. Great as a side dish, or part of a spread of salads.
For the dish:
  • 200g freekeh (or other nutty, chewy wholegrains such as spelt)
  • 800g beetroot (reserve stems for pickle), scrubbed and cut into 2cm pieces
  • 400g radish, sliced in half through the root
  • 150g blackberries, sliced in half if large
  • 1 clove garlic, minced
  • Extra-virgin olive oil
  • Sea salt
  • Black pepper
For the quick pickled onion:
  • 1 red onion, thinly sliced
  • 50g beet stems, trimmed to 1cm pieces
  • 2 tbsp red wine vinegar
  • 1 tbsp balsamic vinegar
  • 1 tsp honey
To serve:
  • handful watercress or other peppery seasonal green salad leaf
  • handful pistachios, roughly chopped
  • 200g creamy white cheese such as feta or goat, crumbled
  1. Pre-heat oven to 180°C (fan).
  2. Pickle your onion and beet stems. Mix them with the vinegars and honey, then set aside for 30 mins - 1hr while they pickle, tossing regularly.
  3. Next roast your veg. Place the chopped beets and radishes on two separate baking trays along with a good glug of olive oil and a healthy pinch of salt. Place in the oven, cook the radishes for around 20-25 minutes and the beetroot for 30-35 minutes. Remove from the oven when browned and fork tender and allow to cool.
  4. Next cook your freekeh. Place in a saucepan with 1 litre water, a pinch of salt and a tbsp. of olive oil. Bring to a boil then simmer for 20-30 minutes until tender (check packet instructions just in case you have a different variety). You want the freekeh to be cooked through, but still retain some bite. Then drain and rinse under cold water to cool. Set aside.
  5. Finally make the dressing. Steal two tablespoons of the onion pickling vinegar and whisk this with three tablespoons of olive oil and a clove of minced garlic.
  6. Place the freekeh, cooked beets and radish, blackberries, pickled onions and beet stems in a large bowl and toss through the dressing. Season to taste with salt and black pepper and pack up your salad for your picnic.
  7. Add peppery watercress, chopped pistachios and cheese.
Recipe by Ceri Jones Chef at