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.
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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