Growing root veg is always a bit of a guessing game, you can never quite tell when it’s the perfect time to pull them up.
We got lucky with these beetroots though!
These were grown from a bag of mixed beet seeds, so we weren’t quite sure what we’d end up with, but have ended up with a nice mix so far: deep red, unusual white, and the most glorious candy-striped pink.
Pairing beetroot with goats cheese feels so cliché, but it’s a classic for a reason, the creaminess of the cheese compliments the earthy sweetness of beets beautifully. Add bulgur and hazelnut, and you’ve got a brilliant dinner.
Ingredients (for 4):
3 large beetroots (or 6 small), cut into thin wedges
The leaves of the beets (or a leafy veg like spinach or kale if your beets were bought without leaves)
Drizzle of olive oil
Drizzle of hazelnut oil
Handful hazelnuts, toasted and roughly chopped
1 cup bulgur wheat
1.5 cups water
1 tsp salt
2 – 3 tbsp goats cheese, crumbled
Preheat oven to 210 Celsius.
Place the sliced beets on a baking tray (separate by colour if using different varieties), drizzle with olive oil and season lightly with salt. Roast the beets for 30-40 minutes, until tender.
Add the bulgur, water and salt to a pan, cover, bring to the boil and simmer for 12 minutes. Remove from heat and keep covered while you finish the rest.
Chop the leafy greens into bite size chunks, then add to a hot frying pan with a drizzle of olive oil, cook until wilted.
Add the bulgur to the pan and mix, drizzle with the hazelnut oil.
Pile the bulgur mix on a plate, place the roasted beets on top, garnish with the hazelnuts and goats cheese. Enjoy! #beetroot #beet #beets #beetsalad #sickbeets #beetswithgoatcheese #goatcheese #goatscheese #homegrown #homegrownveggies #homegrownfood #hazelnuts #vegetarian #vegetarianfood #vegetarianfoodporn #vegetarianmeals #vegetarianrecipes #thegooilife