Beetroot, feta and Bulgur wheat
Beetroot is a vegetable that lends itself to so many different meals but is often overlooked. So when I was sent this recipe by a listener called Jonathon who happened to have been eating this while listening to the podcast, I jumped at the chance to give it a try.
Beetroot, feta and bulgur wheat
Ingredients
- 3 or 4 beetroots depending on size (from our garden)
- 1 cup dried bulgur wheat
- 1/2 stock cube
- 1tbsp olive oil
- 500ml boiling water
- Black pepper
- 1/2 cup pumpkin seeds
- 1 small red onion chopped (from my Allotment)
- Handful of parsley chopped
- 1/2 pack feta cheese
- 1tbsp red wine vinegar
Method
- Roast the beetroot for 1 hour. Jonathon did his while cooking a roast to save on electric. Once roasted put to one side to cool.
- In a jag add the bulgur wheat, olive oil, stock cube and boiling water. Stir until all the water is absorbed into the bulgur wheat.
- Toast the pumpkin seeds in a dry pan, then roughly chop and and to the bulgur wheat. Add the chopped onion and parsley to the mixture too
- When the beetroot is cool enough to handle, peel, chop and add to the mixture.
- Crumble in the feta cheese and mix in the vinegar
- Season to taste and serve.
Our verdict.
Jonathon suggested making this to take to work for lunch for the week and I have to agree. we made this and thoroughly enjoyed it. We made enough of it to last a few days as my lunch at work and I got excited everytime I opened the lunch box.
If you have a recipe to share with me then please get in touch Richard@theveggrowerpodcast.co.uk is my email