Rosemary Roasted Beetroot with Bulgur Salad and Caper Aioli

Rosemary Roasted Beetroot with Bulgur Salad and Caper Aioli

Ready in 40 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, July 24, 2016.
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A warm winter salad!

Ingredients

ROSEMARY ROASTED BEETROOT

  • 1 red beetroot, peeled and diced 1.5cm
  • 1 gold beetroot, peeled and diced 1.5cm
  • 1 pinch chilli flakes (optional)
  • 1 teaspoon chopped rosemary leaves
  • 2 teaspoons runny honey

BULGUR SALAD

  • 1 shallot, finely diced
  • 1 cup bulgur wheat
  • 1 1/2 cups water mixed with 1 teaspoon vegetable stock powder
  • 1 orange
  • 3 tablespoons parsley leaves
  • 1 courgette
  • 1 bunch watercress, leaves picked from central stem

TO SERVE

  • 40g toasted hazelnuts, chopped
  • 80g caper aioli

Steps

  1. oven to 200°C. Line an oven tray with baking paper.
  2. Toss all rosemary roasted beetroot ingredients on prepared tray with a drizzle of olive oil. Roast for about 25 minutes until beetroot is tender and starting to caramelise, turn once during cooking to ensure even cooking.
  3. Heat a drizzle of oil in a medium pot on medium heat. Cook shallot for about 3 minutes or until soft.
  4. Add bulgur and stock to pot, bring to a boil cover with a tight fitting lid. Reduce heat to low. Cook for 6 minutes, remove from heat and leave to steam for 8 minutes, still covered.
  5. Peel and segment orange, finely chop parsley and grate courgette.
  6. When bulgur has finished steaming use a fork to fluff up grains and gently fold in orange, parsley, courgette and watercress.
  7. Divide bulgur salad between plates. Top with rosemary roasted beetroot, hazelnuts and a dollop of caper aioli.

Nutritional Information

Energy 2590 kj
619 kcal
Protein 13.5g
Carbohydrate 50.6g
Fat 37.1g