Beetroot & edamame spelt salad
I still have a ton of beetroot to pull out. The best thing to do with them is to wash them, roast them, either freeze them, make soup or chop into salads like this one.
INGREDIENTS
Serves 6
150g spelt washed & cooked (you can use pearl barley too)
2 beetroot, roasted, peeled & diced
150g edamame beans boiled (buy frozen, its cheaper)
3 spring onions chopped
juice of 1/2 lemon
3 tbsp extra virgin olive oil
sea salt & freshly ground pepper
Preheat oven to 200°C
Wrap washed beetroot in foil and place on a tray and roast for approximately an hour until you can insert a knife through the middle easily. In the meantime wash and cook spelt for 20 minutes, edamame beans for 6 minutes. Toss everything together with chopped spring onions, add lemon juice, olive oil and seasoning.
Approximate cost £2.50
