Roasted Beetroot, Carrot & Spelt Salad
November 7, 2025
Warm vegetable and spelt salad with toasted almonds and a lemon yogurt dressing.
Serves:3-4
Time:Prep: 15 min | Cook: 40–45 min | Total: 1 hr
So deliciously fresh and full of flavour, one of those salads that's sure to wow your guests. With beetroot, carrot and red onion roasted in spices, on a bed of chewy spelt and chickpeas for extra protein. Topped with toasted almonds, and served with a creamy mustard and mint dressing. Perfect as a main with a side of your favorite protein, or served as part of a bigger spread.
Ingredients
Roasted vegetables
- 3 medium beetroot (~400 g), peeled and cut into wedges
- 3 medium carrots (~250 g), peeled and cut at an angle
- 1 small red onion, cut into wedges
- 1 tin chickpeas, drained and rinsed
- 1-2 tbsp olive oil
- 1/2 tbsp honey
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp smoked paprika
- Salt & black pepper, to taste
Spelt
- 150 g (¾ cup) pearled spelt, rinsed
- 2½ cups (600 ml) vegetable broth or water
- 1 tsp olive oil
- Pinch of salt
Lemon yogurt dressing
- 120 g (½ cup) Greek yogurt or dairy-free yogurt
- 1 handfull fresh mint, finely cut
- 1 tsp dijon mustard
- Zest & juice of ½ lemon
- 1 tsp olive oil
- Pinch of salt and pepper
To finish
- 2-3 tbsp almonds, unsalted
Instructions
1. Roast the vegetables
- Preheat the oven to 200 °C / 400 °F.
- Toss beetroot, carrots, and red onion with olive oil, honey, cumin, coriander, paprika. Spread evenly and roast for 35–40 minutes, until caramelised and tender.
2. Cook the spelt
- Bring the broth or water to a simmer in a medium pot. Add spelt, stock or water and salt (if using water).
- Simmer gently covered for 20 minutes (about a 3 on induction)(or according to package directions) until tender but with a nice chew.
- Drain any excess liquid and set aside.
3. Make the lemon yogurt dressing
- In a small bowl, mix yogurt, mint, lemon zest, lemon juice, olive oil, and salt.
- Whisk until smooth and creamy.
4. Toast almonds
- On a pan with no oil, toast almonds on medium high heat (about a 7 on induction) for about 5-6 min stirring often.
5. Assemble the salad
- On a serving platter or in a shallow bowl, combine warm spelt with chickpeas and the roasted vegetables.
- Topp with toasted almonds, extra lemon juice and a light drizzle of olive oil, toss gently to coat.
- Serve the yogurt dressing on the side.
Serving Suggestions
- •As a vegetarian main, or served with fish, chicken, or halloumi.
- •Serve with warm pita or crusty bread.
Storage & Meal Prep
- •Fridge: Store in an airtight container for up to 3 days.
Variations & Substitutions
- •Grain swaps: Replace spelt with quinoa or lentils.
- •Dressing: Use a tahini-lemon sauce or a honey-mustard dressing instead of yogurt for a dairy-free option.
- •Herbs: Swap mint for parsley, basil, or dill depending on what's in season.
Enjoy!
So deliciously fresh and full of flavour, one of those salads that's sure to wow your guests. With beetroot, carrot and red onion roasted in spices, on a bed of chewy spelt and chickpeas for extra protein. Topped with toasted almonds, and served with a creamy mustard and mint dressing. Perfect as a main with a side of your favorite protein, or served as part of a bigger spread.
Ingredients
Roasted vegetables
- 3 medium beetroot (~400 g), peeled and cut into wedges
- 3 medium carrots (~250 g), peeled and cut at an angle
- 1 small red onion, cut into wedges
- 1 tin chickpeas, drained and rinsed
- 1-2 tbsp olive oil
- 1/2 tbsp honey
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp smoked paprika
- Salt & black pepper, to taste
Spelt
- 150 g (¾ cup) pearled spelt, rinsed
- 2½ cups (600 ml) vegetable broth or water
- 1 tsp olive oil
- Pinch of salt
Lemon yogurt dressing
- 120 g (½ cup) Greek yogurt or dairy-free yogurt
- 1 handfull fresh mint, finely cut
- 1 tsp dijon mustard
- Zest & juice of ½ lemon
- 1 tsp olive oil
- Pinch of salt and pepper
To finish
- 2-3 tbsp almonds, unsalted
Instructions
1. Roast the vegetables
- Preheat the oven to 200 °C / 400 °F.
- Toss beetroot, carrots, and red onion with olive oil, honey, cumin, coriander, paprika. Spread evenly and roast for 35–40 minutes, until caramelised and tender.
2. Cook the spelt
- Bring the broth or water to a simmer in a medium pot. Add spelt, stock or water and salt (if using water).
- Simmer gently covered for 20 minutes (about a 3 on induction)(or according to package directions) until tender but with a nice chew.
- Drain any excess liquid and set aside.
3. Make the lemon yogurt dressing
- In a small bowl, mix yogurt, mint, lemon zest, lemon juice, olive oil, and salt.
- Whisk until smooth and creamy.
4. Toast almonds
- On a pan with no oil, toast almonds on medium high heat (about a 7 on induction) for about 5-6 min stirring often.
5. Assemble the salad
- On a serving platter or in a shallow bowl, combine warm spelt with chickpeas and the roasted vegetables.
- Topp with toasted almonds, extra lemon juice and a light drizzle of olive oil, toss gently to coat.
- Serve the yogurt dressing on the side.
Serving Suggestions
- •As a vegetarian main, or served with fish, chicken, or halloumi.
- •Serve with warm pita or crusty bread.
Storage & Meal Prep
- •Fridge: Store in an airtight container for up to 3 days.
Variations & Substitutions
- •Grain swaps: Replace spelt with quinoa or lentils.
- •Dressing: Use a tahini-lemon sauce or a honey-mustard dressing instead of yogurt for a dairy-free option.
- •Herbs: Swap mint for parsley, basil, or dill depending on what's in season.
Enjoy!