Roasted Beets and Carrots
The roasted, tender veggies are a delicious match with the fresh yogurt and nutty flavor of the bulgur. Adding walnuts to the oven also creates an amazing crunch. Make sure to buy fresh beetroots, not the ones which are pre-cooked and packaged.
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Ingredients
4 servings
300 g
400 g
4
400 g
100 g
Bulgur
Beetroot (fresh)
Carrots
Chestnut mushrooms
Walnuts
200 ml
600 ml
2 TBL sp
1 tea sp
1 tea sp
1 tea sp
1/2
10 g
(Plant-based) yoghurt
Bouillon (vegetable)
Olive oil
Smoked paprika powder
Cumin
Chilli powder
Lime
Fresh mint
Prep
10 min
- Pre-heat oven to 180°C
- Clean beetroot and cut into small wedges (peeling is not necessary)
- Cut carrots into long and thin strips
- Cut mushrooms into quarters
- Cut the mint leaves finely
- Crush walnuts into small pieces
Cook
35 min
In a large bowl, mix smoked paprika powder, cumin and chilli powder with olive oil
Mix beetroot, carrots and mushrooms with the spices
Spread beetroot, carrots and mushrooms on a baking sheet and add the walnuts
use two baking sheets if necessary
~30 min at 180°C
carefully open the oven shortly every 10 minutes to let out some steam
In the meantime, cook bulgur in bouillon
~12 min
In a small bowl, mix yoghurt with mint and lime
Serve the bulgur with roasted vegetables and yoghurt-mint sauce
