Roasted Beet, Feta & Walnut Greek Bowls
with Olives & Tzatziki
Cooking time
25 minutes
Servings
2/4
Calories
570 /serving
Bejewelled is the name of the game in this charming salad studded with flavour gems. Discover roasted walnuts and ruby red cubes of spiced beets. Look for more precious elements like feta and olives among the lettuce leaves, all served with bulgur and a swoosh of tzatziki.
We will send you:
- 225g Red beets
- 1 Head of lettuce
- 14g Parsley
- 80g Bulgur
- 25g Chopped walnuts
- 45ml Cold-pressed Italian vinaigrette
- 30g Olives
- 60g Garlic-cucumber yogurt (tzatziki)
- 60g Feta
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, silicon dioxide, turmeric, Cayenne pepper, citric acid)
Contains: Milk • Walnuts • Wheat
You will need:
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Total Fat
32 g
Saturated Fat
7 g
Sodium
1210 mg
Total Carb
58 g
Sugars
16 g
Protein
17 g
Fibre
15 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 last 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 the bulgur.
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!
