Bulgur-with-beets

45 min

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

  1. Pre-heat oven to 180°C
  2. Clean beetroot and cut into small wedges (peeling is not necessary)
  3. Cut carrots into long and thin strips
  4. Cut mushrooms into quarters
  5. Cut the mint leaves finely
  6. 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

oven

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

pan 2

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

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