Warm Spelt and Roast Beetroot Salad
Chewy pearled spelt with sweet roasted beetroot, peppery rocket, creamy goat's cheese and a sharp balsamic dressing.
- Time1 hr 10
- LevelEasy
- Costabout £1.48 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 291kcal
- 20.6gcarbs
- 13.3gof which sugars
- 19.5gfat
- 7.8gsaturates
- 9gprotein
- 6.4gfibre
- 1.4gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Put the beetroot and onion on a tray, drizzle over 1 tablespoon of the oil, add a pinch of salt and toss. Roast for 40 to 45 minutes, until tender and caramelised at the edges.
42 min - 2
While the vegetables roast, rinse the spelt and put it in a pan with the water. Bring to the boil, cover and simmer for 25 minutes, until tender but still chewy. Drain well.
25 min - 3
Whisk the remaining 2 tablespoons of oil with both vinegars, the mustard and the rest of the salt in a large bowl.
- 4
Toast the pumpkin seeds in a dry pan for 2 minutes until they pop.
2 min - 5
Add the warm spelt to the dressing and stir. Fold in the roast beetroot and onion.
- 6
Top with rocket, goat's cheese and pumpkin seeds and serve while still warm.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
