Ingredients
For the roasted beets:
- 3 medium-sized beets, peeled, halved, then quartered (500-600 g)
- olive oil, to coat the beets
- sea salt and freshly ground pepper, to taste
For the salad:
- 200 g bulgur
- 3 tablespoons extra-virgin olive oil
- 1 small red onion, sliced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 x 400 g can organic chickpeas drained and rinsed
- 100 g baby spinach leaves
- 3 tablespoons freshly chopped mint leaves
- 1/2 cup walnuts, coarsely chopped and lightly roasted
- 2 tablespoons Crema di Balsamico
- 150 g feta cheese, crumbled
Instructions
- Preheat oven to 400°F / 200°C and line a baking sheet with parchment paper.
- Toss the beets with a drizzle of olive oil, season with salt and pepper and spread evenly on the baking sheet. Transfer the beets to the preheated oven and bake for about 30 minutes, flipping the pieces halfway through, until the beets are tender (cooking time may vary slightly depending on the size of the beet pieces). Remove from oven and set aside.
- Meanwhile prepare the bulgur (according to package instructions). Cook in a 2:1 ratio water to bulgur. Bring it to a boil. Cover, reduce heat, and simmer for 10 minutes or until tender. Cover and set aside.
- Heat 1 tablespoon of the oil in a large non-stick skillet over medium heat. Add the onion, cook, stirring for 5 minutesor until tender. Add the cumin, coriander, and cook, stirring for 30 seconds. Add the chickpeas and roasted beetroot, and stir until chickpeas heated.
- Meanwhile, combine the bulgur, spinach, mint and walnuts in a large bowl. Drizzle with 1 tablespoon oil of the Crema di Balsamico and the remaining oil (2 tablespoons). Add the chickpea beet mixture and toss to coat. Serve into bowls and scatter with feta cheese. Drizzle with the remaining Crema di Balsamico and enjoy!
Nutrition
Notes
Store-bought pre-cooked beets can also be used for this recipe if you are looking for a quick mid-week meal!