Vegan Greek Roasted Beet Bowls
with Olive Hummus & Endive Marousalata
Cooking time
25 minutes
Servings
2/4
Calories
560 /serving
Your feel-good meal of the week is here. Plant-based bowls of plenty range from the warmth of oven-roasted beets and wholesome, fluffy bulgur to the crisp coolness of an endive, lettuce and mint salad. Connecting the dots is a smooth hummus dotted with olive miscela.
We will send you:
- 1 Scallion
- 1 Endive
- 14g Mint
- 1 Head of lettuce
- 225g Red beets
- 30g Olive miscela
- 30ml Red wine vinegar
- 80g Bulgur
- 120g Hummus
Contains: Sesame • Sulphites • Wheat
You will need:
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Olive oil
Total Fat
31 g
Saturated Fat
4 g
Sodium
410 mg
Total Carb
59 g
Sugars
13 g
Protein
13 g
Fibre
17 g
Preparation
Roast the beets
- Preheat the oven to 450°F.
- Peel and halve the beets; cut into ¼ inch wedges.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, flipping halfway, 16 to 20 min., until tender.
Cook the bulgur
- Meanwhile, in a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) 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, pick the mint leaves off the stems; finely chop the leaves.
- Halve the lettuce lengthwise; thinly slice crosswise.
- Remove the root end of the endive; thinly slice crosswise.
- Thinly slice the scallion crosswise.
Make the salad
- In a medium bowl, combine the lettuce, endive, scallion, mint, vinegar, 2 tbsp olive oil (double for 4 portions) and S&P.
Make the olive hummus
- In a small bowl, comine the hummus, olive miscela and S&P.
Plate your dish
- Divide the olive hummus between your bowls and spread out in a circular motion.
- Top, side by side, with the bulgur, salad and beets. Bon appétit!
