Freekeh with Beets, Leeks, and Walnuts

Freekeh with Beets, Leeks, and Walnuts

A beautiful and hearty make-ahead meal, which I’ve equally enjoyed cold, hot, or at room temperature. Makes a great addition to a picnic and is easy to pack for work or the road.

Ingredients

1 cup freekeh, cooked
1 medium beet, peeled and diced small
1 leek, rinsed and thinly sliced (white and light green parts only)
2 cloves garlic, thinly sliced
2 tbsp olive oil, divided
zest of 1 lemon
1 tbsp freshly squeezed lemon juice
1 tsp kosher salt
1 tbsp fresh mint, minced
pinch red pepper flakes, optional

Method

Cook 1 cup freekeh according to package instructions.

Meanwhile, sauté beets, leeks, and garlic in 1 tbsp olive oil over medium heat for about 10 minutes or until the beets are tender and leeks are lightly golden brown.

In a medium bowl, toss freekeh, beet mixture, and all remaining ingredients until well combined. Taste for seasoning and adjust, adding more lemon juice and salt, if needed.