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Honey Roast Beetroot With Feta & Spinach Bulgur

Honey Roast Beetroot With Feta & Spinach Bulgur

Rating
4.5rating out of 5

(658 reviews from our customers)

Prep Time

20 min

Cuisine

British

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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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!

Ingredients
For 2 people (double for 4)
Shallot
2 shallots
cooked-beetrot-4
250g cooked beetroot
garlic-clove
2 garlic cloves
Fresh-Thyme
10g thyme
Walnuts
30g walnuts †
Spinach
150g baby leaf spinach
honey-pot
25g honey
bulgur-wheat
130g bulgur wheat †
Feta-cheese
100g Greek Feta Cheese Cypressa †
You Will Need
Tin foil, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 shallot
  • 250g cooked beetroot
  • 1 garlic clove
  • 10g thyme
  • 1 bag of walnuts (25g)<span class="strong">†</span>
  • 150g baby leaf spinach
  • 1 honey pot (25g)
  • 130g bulgur wheat<span class="strong">†</span>
  • 100g Greek feta cheese<span class="strong">†</span>
Typical Values per 100g per serving
Energy 675 kJ
161 kcal
2416 kJ
578 kcal
Fat
of which saturates
6.1 g
2.4 g
22 g
8.8 g
Carbohydrate
of which sugars
21.1 g
6.1 g
75.4 g
21.9 g
Fibre 3.8 g 13.5 g
Protein 6.7 g 23.9 g
Salt 0.46 g 1.63 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
1 shallot
shallot
250g cooked beetroot
cooked beetroot
1 garlic clove
garlic
10g thyme
thyme(100%)
1 bag of walnuts (25g)
walnut (100%)
150g baby leaf spinach
spinach
1 honey pot (25g)
blossom honey
130g bulgur wheat
bulgur (wheat gluten)
100g Greek feta cheese
sheep milk (>70%), goat milk (<26.48%), powdered rennet, salt, lactic culture, calcium chloride
Allergens
  • Allergens highlighted by † (nut, gluten, milk)

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 Honey, Walnut & Thyme Roast Beetroot

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 Honey, Walnut & Thyme Roast Beetroot

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 Honey, Walnut & Thyme Roast Beetroot

Meanwhile, quarter the cooked beetroot (reserve the juice)

Strip the thyme leaves from their stalks

Discard the stalks and roughly chop the leaves

4 Honey, Walnut & Thyme Roast Beetroot

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 Honey, Walnut & Thyme Roast Beetroot

Meanwhile, peel and finely chop (or grate) the garlic

Wash the baby spinach, pat dry and chop it coarsely

6 Honey, Walnut & Thyme Roast Beetroot

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

Stir for 1 min, then add the drained bulgur

7 Honey, Walnut & Thyme Roast Beetroot

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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Serve the roasted beetroot, walnuts and shallots over the spinach and feta bulgur

Enjoy!

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