Greek-Style Beet, Feta & Walnut Bowls
with Olives, Tzatziki & Apple-Tahini Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
600 /serving
Bejewelled is the name of the game, when you’re putting together this charming salad studded with flavour gems. Discover roasted walnuts and ruby red cubes of beets, sprinkled with a complex mix of spices (from sesame seeds to dried bell peppers to orange peel). Look for more precious elements like feta cheese and halved olives among the lettuce leaves, all served with bulgur and a swoosh of tzatziki.
We will send you:
- 225g Red beets
- 1 Bunch of parsley
- 1 Head of lettuce
- 60ml Apple-tahini vinaigrette
- 30g Olives
- 25g Chopped walnuts
- 80g Bulgur
- 60g Garlic-cucumber yogurt (tzatziki)
- 60g Feta
- 9g Zested Peppers spices (sesame seeds, onion, red bell pepper, green bell pepper, salt, parsley, garlic, oregano, basil, dill weed, sweet orange peel, sunflower oil)
Contains: Milk, Sesame, Soy, Walnuts, Wheat
You will need:
Medium pot
Peeler
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
34 g
Saturated Fat
8 g
Sodium
1030 mg
Total Carb
58 g
Sugars
12 g
Protein
21 g
Fibre
12 g
Preparation
Roast the beets & walnuts
Preheat the oven to 450°F. Peel and medium-dice the beets. On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 20 to 23 min., until tender. In the final 2 min., add the walnuts.
Cook the bulgur
Meanwhile, in a medium pot, combine the bulgur, ¾ cup water (double for 4 portions), the remaining spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Fluff and keep warm.
Mise en place
Meanwhile, thinly slice the lettuce. Halve the olives lengthwise. Roughly chop the parsley leaves and stems.
Make the salad
In a large bowl, combine the lettuce, cheese, olives, vinaigrette and ½ the parsley.
Plate your dish
Spread the tzatziki out along the side of your bowls. Top with the bulgur, salad, beets and walnuts. Garnish with the remaining parsley. Bon appétit!
