Roasted Beets and Carrots
Spinach Pesto
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Ingredients
4 servings
300 g400 g
4
400 g
100 g Bulgur
Beetroot (fresh)
Carrots
Chestnut mushrooms
Walnuts 200 ml
600 ml
2 TBL sp
1 tea sp
1 tea sp
1 tea sp
1/2
10 g (Plant-based) yoghurt
Bouillon (vegetable)
Olive oil
Smoked paprika powder
Cumin
Chilli powder
Lime
Fresh mint
Prep
10 min
- Pre-heat oven to 180°C
- Clean beetroot and cut into small wedges (peeling is not necessary)
- Cut carrots into long and thin strips
- Cut mushrooms into quarters
- Cut the mint leaves finely
- Crush walnuts into small pieces
Cook
35 min
In a large bowl, mix smoked paprika powder, cumin and chilli powder with olive oil
Mix beetroot, carrots and mushrooms with the spices
Spread beetroot, carrots and mushrooms on a baking sheet and add the walnuts
use two baking sheets if necessary
~30 min at 180°C
carefully open the oven shortly every 10 minutes to let out some steam
In the meantime, cook bulgur in bouillon
~12 min
In a small bowl, mix yoghurt with mint and lime
Serve the bulgur with roasted vegetables and yoghurt-mint sauce
Wat een superlekker gerecht! Heb het wel klaargemaakt op de manier van De Groene Bakplaat: kokende bouillon met bulgur mengen in een grote ovenschaal, daarop de groentemix en dat in de oven schuiven.
I am allergic to walnuts, only walnuts other nuts are fine, what can be used to replace them?
Hi Ann, usually pecans work well to replace walnuts, although they can be a bit pricy. You can also try roasted pumpkin seeds with this recipe!