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

1. 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.
2. 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.
3. 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
4. When the beetroot is cool enough to handle, peel, chop and add to the mixture.
5. Crumble in the feta cheese and mix in the vinegar
6. 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