Freekeh and Herb Salad with Yellow Beet and Labneh Recipe

Instructions

1. 1

   Preheat the oven to 400˚F.

2. 2

   Boil or roast the beet. To boil: Place the whole unpeeled beet in cold water, boil and cook until knife tender, about 40-60 minutes. To roast: Place the whole unpeeled beet on a bed of salt on a cookie sheet. Roast until knife tender, about 40-60 minutes. Let the beet cool a little and then peel and dice small.

3. 3

   Arrange the shredded Brussels sprouts on a cookie sheet and drizzle with oil, toss. Sprinkle with a little salt. Roast for 20 minutes, remove from the oven, toss, place back in the oven. Cook, tossing the Brussels sprouts every 5-7 minutes or until most of them are crisp and darkened. This could take a total of 30-40 minutes. Set aside to cool.

4. 4

   In the meantime, bring a medium pot of water to boil, add 1½ teaspoons kosher salt. Add the freekeh and boil until softened but still chewy, about 15 minutes, then drain and rinse in cold water. Leave the freekeh in the strainer so the water can evaporate while you do the next steps.

5. 5

   Make the Dressing: Combine all the ingredients, mix, set aside.

6. 6

   In a large mixing bowl, toss together the diced beet or sliced celery, diced kohlrabi or apple, sliced radish and chopped herbs.

7. 7

   Add the cooked freekeh and the dressing, toss to coat. Taste for salt and pepper, adjust as needed. Add half of the Brussels sprouts, toss.

8. 8

   Spread the labneh or yogurt on a plate or bottom of a bowl. Arrange the freekeh salad on top of the labneh or yogurt. Top with the remaining Brussels sprouts.

9. 9

   Serve at room temperature. Serves 6-

10. 10

    *Trim and remove the outer leaves of the Brussel sprouts. Either very finely slice them or shred them on a 2mm slicer or 2mm shredding disk of the food processor.