The natural sweetness of beetroot is enhanced here by honey, the fragrant floral notes of thyme and crunchy toasted walnuts. Serve all this over a satisfying base of warm, nutritious bulgur wheat with spinach and feta stirred through. Beet that!
Prep Time
20 min
Cuisine
British
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*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
1 shallot
shallot
250g cooked beetroot
cooked beetroot
1 garlic clove
garlic
10g thyme
thyme(100%)
1 bag of walnuts (25g)
walnut (100%). May contain peanut, sesame & other 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
Peel and quarter the shallots
Add them to a baking tray lined with tin foil with a drizzle of olive oil and a pinch of salt and pepper
Put the tray in the oven for 10 min
2
Meanwhile, add the bulgur wheat to a large pot of salted boiled water over a high heat
Boil the bulgur for 7-8 min or until cooked but with a slight bite, then drain and set in the sieve to cool (reserve the pot for later)
3
Meanwhile, quarter the cooked beetroot (reserve the juice)
Strip the thyme leaves from their stalks
Discard the stalks and roughly chop the leaves
4
Add the beetroot, beetroot juice and thyme to the part-cooked shallots
Bunch the lot together, drizzle over the honey, a little olive oil and season generously with salt and pepper
Return the tray to the oven for 10 min, then add the walnuts and cook for a final 5 min
5
Meanwhile, peel and finely chop (or grate) the garlic
Wash the baby spinach, pat dry and chop it coarsely
6
Return the reserved pot to a medium-high heat with 1 tbsp [2 tbsp]olive oil and a knob of butter
Once hot, add the garlic with a pinch of salt
Stirfor 1 min, then add the drained bulgur
7
Stir the chopped spinach through the bulgur and stir for a few min or until wilted
Once wilted, remove the pot from the heat and crumble in the feta
Season with plenty of pepper
8
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