Greek Roasted Beet Bulgur Bowls
with Walnuts, Olives & Feta
Cooking time
25 minutes
Servings
2/4
Calories
570 /serving
Bejewelled is the name of the game for this charming fall salad. It's studded with flavour gems, like roasted walnuts and ruby red spiced beets. Discover more precious elements among the lettuce leaves, all served with bulgur and a swoosh of tzatziki.
We will send you:
- 225g Red beets
- 1 Head of lettuce
- 14g Parsley
- 80g Bulgur
- 25g Chopped walnuts
- 45ml Cold-pressed Italian vinaigrette
- 30g Olives
- 60g Feta
- 60g Tzatziki or raita
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red pepper bell, vinegar powder, yeast extract, green pepper bell, canola oil, paprika, cellulose, turmeric, Cayenne pepper, citric acid)
Contains: Milk • Walnuts • Wheat
You will need:
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Total Fat
32 g
Saturated Fat
7 g
Sodium
1210 mg
Total Carb
58 g
Sugars
16 g
Protein
17 g
Fibre
15 g
Preparation
Roast the beets & walnuts
- Preheat the oven to 450°F.
- Peel and medium-dice the beets.
- On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P.
- Roast, stirring halfway, 20 to 23 min., until tender.
- In the last 2 min., add the walnuts.
Cook the bulgur
- Meanwhile, in a medium pot, combine the bulgur, ¾ cup water (double for 4 portions), the remaining spices and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff the bulgur.
Mise en place
- Meanwhile, thinly slice the lettuce.
- Halve the olives lengthwise.
- Roughly chop the parsley leaves and stems.
Make the salad
- In a large bowl, combine the lettuce, cheese, olives, vinaigrette and ½ the parsley.
Plate your dish
- Spread the tzatziki out along the side of your bowls.
- Top with the bulgur, salad, beets and walnuts.
- Garnish with the remaining parsley. Bon appétit!
