Candy Cane Beetroot Bowl with Avocado & Greek-Style Cheese
over bulgur with pistachios, orange dressing & coriander
In some countries, pistachios are knowns as "smiling" or "happy nuts", because of their split shells. They're also one of the oldest cultivated nuts, having been enjoyed for thousands of years.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
75 g
Bulgur
(Contains: Tarwe, Gluten May be present: Kamut, Khorasan (tarwe), Rogge, Gerst, Gluten, Haver)
½ piece
Garlic
½ piece
Red onion
65 g
Baby spinach
½ piece
Candy cane beetroot
70 g
Corn
½ piece
Avocado
¼ piece
Orange
½ sachet(s)
Mexican-style spices
5 g
Fresh coriander
(May be present: Selderij)
10 g
Pistachio nuts
(Contains: Noten, Pistachenoten May be present: Sesamzaad, Noten, Pinda's)
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
Not included in your delivery
1.25 tablespoon
Olive oil
½ tablespoon
Extra virgin olive oil
175 milliliters
Low sodium vegetable stock
½ tablespoon
Red wine vinegar
½ tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C. Prepare the stock.
- Peel the beetroot and cut into thin wedges. Crush or mince the garlic.
- Transfer the beetroot to a bowl and drizzle with olive oil. Add the garlic and season with salt and pepper, then toss well to combine.
- Transfer to a parchment-lined baking sheet and roast in the oven for 25 - 30 minutes, tossing halfway.
- Chop the onion.
- Heat a light drizzle of olive oil in a pot or saucepan over low heat and fry the onion for 2 minutes.
- Stir in the bulgur and toast the grains for 1 minute, then pour in the stock and bring to the boil.
- Cook for 10 - 12 minutes over low heat, stirring occasionally.
- Meanwhile, juice a quarter orange per person into a bowl.
- Add the red wine vinegar and the extra virgin olive oil, then mix well to combine. Season to taste with salt and pepper.
- When the bulgur is done, stir in half of the Mexican-style spices* and set aside until serving, covered.
*Take care, this ingredient is spicy! Use as preferred.
- Heat a clean frying pan over high heat and toast the pistachios until golden-brown.
- Remove from the pan, then roughly chop and set aside.
- In the meantime, drain the corn and roughly chop the coriander.
- Heat a drizzle of olive oil in the same pan over medium-high heat and fry the corn for 4 - 5 minutes.
- Halve and pit the avocado, then remove the skin and slice the flesh.
- Transfer the corn, the beetroot and half of the coriander to a large bowl. Add half of the dressing and toss well to combine.
- To the rest of the dressing, add the mayonnaise and the rest of the Mexican-style spices. Mix well.
- Serve the spinach on plates and drizzle with extra virgin olive oil as preferred. Top with the bulgur, the beetroot salad and the avocado.
- Crumble over the cheese and drizzle with the orange mayonnaise.
- Garnish with the pistachios and the rest of the coriander to finish.
