Roasted Baby Beet, Bergamot & Bulgar Salad | Abel & Cole
Roasted Baby Beet, Bergamot & Bulgar Salad
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Prep: 15 mins
Cook: 40 mins
Roasted baby beets are super tender and sweet – perfect for tossing into a salad of bulgar wheat, juicy cherry tomatoes, peppery rocket leaves and creamy crumbles of savory feta, all cut through with a bright squeeze of seasonal bergamot lemon juice.
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547 kcal
(per portion)
Ingredients you'll need
  • 500g baby beetroot
  • 75g bulgar wheat
  • 1 red onion
  • ½-1 bergamot lemon
  • 1 garlic clove
  • 150g yogurt
  • 250g cherry vine tomatoes
  • 50g rocket
  • ½ x 200g feta
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 1 tbsp olive oil
  • 150ml boiling water
Step by step this way
  • 1.

    Preheat your oven to 180°C/Fan 160°C/Gas 5. Scrub the beetroot and slice in half, quartering any larger ones. Scatter the beetroot onto a large roasting tin and sprinkle with a little salt and pepper. Pour over 1 tbsp oil and toss to evenly coat. Slide the beetroot into the oven and roast for 40 mins, till sweet and tender.

  • 2.

    Meanwhile, pour the bulgar wheat into a large bowl. Top up with 150ml boiling water and cover the bowl with a plate. Set aside for 15 mins to soak.

  • 3.

    Peel the red onion and finely slice it. Slide it into a bowl. Halve the bergamot and squeeze over the juice from 1 half. Sprinkle with a little salt and pepper and scrunch together. Set aside.

  • 4.

    Peel the garlic clove and scrape into a small bowl. Spoon in the yogurt. Stir well to combine. Halve the cherry tomatoes.

  • 5.

    When the bulgar wheat has cooked, use a fork to fluff it up. Tip in the halved tomatoes, roasted beets and marinated red onions, along with their lemony liquid. Stir in the rocket leaves and yogurt dressing till everything is well combined. Have a taste of the salad and squeeze in more bergamot juice if needed.

  • 6.

    Pile the salad onto a couple of plates and crumble over savoury chunks of the feta to serve.

  • 7.

    Speedy beets^ The speed up the beetroot cooking time, simply dice into 1-2cm chunks and reduce the cooking time to 20-25 mins, till tender.

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