Spiced Pearled spelt with roast beetroot and spinach

08 Jun 2020
Spiced Pearled spelt with roast beetroot and spinach

This recipe was developed for us by local chef, food writer, caterer and teacher, Alan Rosenthal. Find out more about him and his recipes on his website or follow him on Instagram.


This fragrant spelt recipe is pretty versatile and can be eaten hot or at room temperature. Top with feta or grilled halloumi for a complete meal or simply use as a side. Feel free to swap in different spices as you like to vary the recipe. The recipe will work with any grain, just adjust the cooking time accordingly.

Serves 4



2 medium beetroot, peeled and each cut into 8 wedges

Olive oil

175g pearled spelt

50g butter

1 red onion, finely sliced

1.5 tsp cumin seed

2.5 tbsp currants

Pinch chilli flakes

¼ tsp ground turmeric

1/8 tsp ground cinnamon

Grated zest of one lemon

1 bunch spinach

Salt and black pepper



Preheat your oven to 200 °C.

Toss your beetroot in a little olive oil and a good sprinkle of salt and black pepper. Arrange on a baking tray lined with non-stick paper and roast in the oven for around 45 minutes until soft and
caramelised at the edges.

Meanwhile, add your spelt to a medium saucepan. Cover with 2 inches of boiling water. Add a good pinch of salt. Bring to the boil and cook for around 15-20 minutes until the grains are just starting to
crack open. Drain in a colander or sieve. Leave to one side.

Whilst the spelt and beetroot are cooking, melt the butter in a wide deep saucepan. Add the onion, cumin seed, currants, chilli flakes and a pinch of salt and cook gently for 15 minutes until the onion is very soft. Add the turmeric, cinnamon and lemon zest and cook for a further minute. Now add the spinach and allow to wilt for a couple of minutes. Then toss in your cooked grain, a generous pinch
of salt and some freshly ground black pepper.

Finally stir through the cooked beetroot.