Beetroot, Blue Cheese Spelt – Real Easy Gourmet Recipe



It is a simple dish, but its flavours and textures are the heroes. The earthy sweet beetroot partners with salty blue cheese extraordinarily well.

Pearled spelt is a grain that can be used a lot like pearl barley or bulgur.

This recipe requires less than 30 mins Preparation time, 30 mins to 1 hour  Cooking time, Serves 4.



  • 100g/3½oz blue cheese, such as gorgonzola or creamy Irish blue cheese, crumbled
  • 200g/7oz #ad pearled spelt
  • 3 tbsp live plain #ad yoghurt
  • 300g/10½oz vacuum-packed beetroot, steamed, ready-to-eat and chopped into small chunks
  • 20g/¾oz fresh dill, finely chopped, plus a few sprigs to garnish
  • 1 lemon, juice only
  • 1 tbsp extra virgin olive oil
  • handful walnuts, roughly chopped and toasted
  • salt and freshly ground black pepper



  • Cook the spelt according to the packet instructions. It usually needs to be boiled for just under 30 minutes, or until tender. Drain and set aside.
  • Place the beetroot in a bowl. Mix the spelt with the beetroot, then add the yoghurt, dill, lemon juice and oil. Season with about 15 twists of a pepper mill and add salt to taste.
  • Toss the walnuts and blue cheese over the spelt and garnish with a few dill sprigs.


*Recipe Tips

The spelt keeps very well in the fridge for 2–3 days – the longer you keep it, the more intense the colour will become.


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