• small red beets 8 ea

  • Freekeh 709 ml
  • Red chicory 3 tête
  • Grapefruits or oranges 4 ea

  • Whole roast chicken 2 ea

Prepare Roasted Beets

  • vinaigrette à la mangue et à l’ananas Hellmann’s® 475 ml
  • Mint leaves 60 ml
  • Cilantro leaves 60 ml
  1. Prepare Roasted Beets

    • Preheat the oven at 320°f/180°C.
    • Pack the beetroots in aluminum foil and place in a preheated oven for 2 hours or until tender. Tip – add few sprigs of fresh thyme and 3-4 peeled garlic cloves.
  2. Prepare Freekeh Salad

    • Bring water to a boil and cook the freekeh 20-25 minutes until it is tender to the bite. Drain and keep aside.
    • Peel the leaves of the red chicory and cut in half lengthwise.
    • Peel the grapefruits or oranges and cut into segments.