| Created by | Spinneys |
| Prep time | 35 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Other |
| Diet | High-protein |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6.
To make the pickled beetroot, thinly slice 3-4 cooked beetroots and place in a jar. Top with the vinegar, maple syrup, sumac and mustard seeds. Shake and refrigerate.
To make the beet hummus, combine 300g cooked beetroot and hummus in a blender and blitz until smooth.
To make the roasted beets, peel and quarter the raw beetroots. Place them on a baking tray and toss with the olive oil and ½ tsp salt. Roast for 25–30 minutes, turning halfway, until tender and caramelised. Remove and set aside to cool.
Mince 1 clove of garlic. Rinse the freekeh under cold water. Heat 1 tablespoon of olive oil in a medium-sized saucepan and sauté the garlic for 1 minute. Add the freekeh and toast lightly. Pour in the broth and ½ tsp salt. Bring to a boil then reduce to a simmer. Cover and cook for 20 minutes until the freekeh is tender and fluffy.
To make the chimichurri, combine 3 garlic cloves, shallot, chilli and herbs in a food processor. Pulse until the mixture is finely chopped, then scrape the contents into a bowl. Stir through the vinegar, salt and olive oil.
Spread the beetroot hummus on the bottom of the bowls. Spoon the freekeh over, then top with sliced steak, roasted and pickled beetroot and chimichurri. Serve while warm.
