Bean & Beet Salad

Bean & Beet Salad

Rating
4.00rating out of 5

(253 reviews from our customers)

Prep Time

30 min

Cuisine

British

Use within

6-7 days

The natural sweetness of beetroot is enhanced here by a touch of honey, the fragrent floral notes of thyme, and buttery toasted walnuts. The warm bulgur wheat and mixed beans are folded through seasonal chard, which is a bit like spinach, but has a milder

Prep Time

30 min

Cuisine

British

Use within

6-7 days

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
black eyed beans
1 tin of black-eyed beans
Red-onion
1 red onion
bulgur-wheat
75g Bulgur wheat †
cooked-beetrot-4
250g cooked beetroot
honey-pot
1 honey pot (28g)
garlic-clove
1 garlic clove
Vegetable-stock-cube
1 vegetable stock cube †
Fresh-Thyme
10g fresh thyme
chard
150g chard
dried-bay-leaves-(1)
1 dried bay leaf
Walnuts
30g walnuts †
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • Can of black-eyed beans
  • red onion
  • bulgur wheat<span class="strong">†</span>
  • cooked beetroot
  • Honey pot
  • garlic clove
  • vegetable stock cube<span class="strong">†</span>
  • 10g thyme
  • Seakale beet
  • Dried bay leaf
  • walnuts<span class="strong">†</span>
Typical Values per 100g per serving
Energy 447 kJ
106 kcal
2245 kJ
533 kcal
Fat
of which saturates
2.4 g
0.1 g
12.2 g
0.4 g
Carbohydrate
of which sugars
17.4 g
6 g
87.5 g
30.3 g
Fibre 2.9 g 14.4 g
Protein 4.7 g 23.6 g
Salt 0.13 g 0.64 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
Can of black-eyed beans
organic blackeye beans, water
red onion
bulgur wheat
WHEAT
cooked beetroot
Honey pot
garlic clove
vegetable stock cube
sea salt, sustainable palm oil, sunflower oil, glucose syrup, sugar, vegetables (6%) (onions, CELERY, carrots, parsnips, tomatoes), maize starch, yeast extract, concentrated vegetable juice (1%) (CELERY, carrots, onions), herbs
10g thyme
Seakale beet
Dried bay leaf
walnuts
WALNUTS (100%)
Allergens
  • Allergens highlighted by † (wheat-gluten, celery, nuts)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7 and boil a kettle (used in step 3)

Peel the onion(s) and chop into 8 wedges, then chop each beetroot into 6 wedges

Remove the thyme's leaves and discard the stems

2

Place the onion, beetroot, thyme and walnuts on an oven-proof tray

Coat well with 1-2 tbsp of olive oil and drizzle with honey

Season to your taste with salt and pepper

Put in the oven for 20 min or until caramelised

3

Meanwhile, add the bulgur, half the (whole) stock cube and the bay leaf(ves) to a pot with 180ml (360ml) of boiled water

Cover with a lid and simmer on a medium-low heat for 5 min, or until almost all the water is absorbed

Remove from the heat and allow to rest with the lid on for 10 min or until all the water has been absorbed

4

Meanwhile crush the garlic with the side of a knife, peel it and chop finely

Cut the chard into small pieces (approx. 1cm)

Drain and rinse the black-eyed beans

5

Add 1-2 tbsp of olive oil to a large pan on a medium heat

Once the oil is hot, add the garlic and cook for 1 min, stirring constantly

6

Add the beans to the pan

Cook for 2 min, stirring regularly

7

Add the chard to the pan

Cook for 3 min or until the chard is wilted and tender, stirring regularly

Once the bulgur is done, add it to the pan and mix well

Season to your taste with salt and pepper

8

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Serve the roasted nuts and vegetables with the chard bulgur

Enjoy!

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