Freekeh Salad with Roasted Beets in Pomegranate Dressing

This recipe was shared with us by one of our customers. It’s tasty and healthy, making use of freekeh. Freekeh is a roasted green wheat that is used in the Middle East and North Africa. Cook the freekeh, roast the beets, make the dressing up to a day ahead of time and the salad will come together in a jiffy!  Thanks very much to Linda Eakins for sharing! 

Serves 6-8 

Salad

O Pomegranate Vinegar
  • 1¾ cups (525ml) of freekeh, coarse bulgar wheat, or barley (for a gluten free option, try quinoa)
  • 8 cups (2L) of water
  • 1 Tbsp (15ml) olive oil
  • 1 tsp (5ml) salt
  • ½ cup finely chopped parsley
  • 1 cup (250 ml) green onions, sliced
  • ⅓ cup chopped pistachios
  • ½ cup pomegranate seeds
  • 6 cups of peppery greens such as arugula, endive, and radicchio
  • 4 beets (yellow beets won’t turn the salad red) 

Dressing 

  • ⅓ cup (75ml) extra virgin olive oil
  • 4 Tbsp (50ml) O Pomegranate Vinegar
  • salt and pepper, to taste

Rinse freekeh in cold running water.  Place in a pot with the water, olive oil, and salt.  Cook unil tender 45-50 minutes.  Drain well in a fine sieve and let cool.  Refrigerate to chill.

To roast the beets, trim off stem ends and scrub the skins.  Place on a double thickness of foil and drizzle with a little water.  Wrap foil over beets and seal package tightly.  Place on baking sheet and bake in 425°F (220°C) oven until tender, about 1 hour. Allow to cool.  Peel beets, if desired, and refrigerate to chill.

To make the dressing, whisk together the olive oil and vinegar.  Season with salt and pepper to taste.

To assemble the salad, stir the parsley and green onion into the freekeh.  Pour dressing over the freekeh mixture and stir to combine.  Season with additional salt and pepper, if needed.  Stir in the pistachios and half of the pomegranate seeds.

Divide the greens among the plates and spoon the salad over top.  Spinkle the remaining pomegranate seeds over top.  Slice or quater the beets and arrange on top.  Serve.

Note:  If you make this salad ahead, you will need to re-season with salt and pepper and perhaps a splash of lemon juice before serving.


This is lovely as a first course or luncheon dish.  You can also serve it alongside roasted or grilled chicken, pork, lamb, or fish.

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