Roast beetroot and bulgur bowl with hummus

Method

1. Heat the oven to 200°C (180°C fan). Peel the beetroot and cut it into small wedges no more than 2 cm thick.
2. Put the beetroot on a roasting tray with the olive oil, cumin and a good pinch of salt. Toss, spread in a single layer and roast for 35 minutes, turning halfway, until a knife slides in easily and the edges are starting to caramelise.
3. When the beetroot has 20 minutes left, put the bulgur wheat in a pan with 350 ml of water and a pinch of salt. Bring to the boil, cover and simmer on a low heat for 12 minutes, until tender, then pour off any water left.
4. Roughly chop the dill and the walnuts.
5. Use a fork to work the juice of the lemon and the dill through the bulgur, and taste for salt.
6. Share the bulgur between two bowls. Add the beetroot, the rocket and a large spoonful of hummus, then scatter with the walnuts.

Tip Wear gloves or rub a little oil on your hands when peeling beetroot, or they will stain. Shop-bought cooked beetroot can skip the roasting.

Photo made with AI.

From Nosha · nosha.app