Roasted Beet Bulgur Bowls with Lemon Tahini

Make it

Yield: 2 main-course bowls

Estimated timing: Estimated 15 minutes preparation and 35-40 minutes roasting; 5 minutes standing; about 60 minutes total with bulgur and dressing prepared during roasting. Untested estimates.

Ingredients

• 350 g raw beets, peeled and cut into 1.5 cm cubes
• 1 tablespoon olive oil
• 1/4 teaspoon fine salt, divided
• 1/8 teaspoon ground black pepper
• 120 g medium bulgur wheat
• 240 mL boiling water for bulgur, or the measured quantity specified on its package for 120 g
• 100 g cucumber, washed and diced
• 15 g fresh flat-leaf parsley, chopped
• 40 g tahini, stirred smooth
• 2 tablespoons fresh lemon juice
• 40 mL drinking water for dressing

Method

1. Roast the beets

   Heat the oven to 200 C / 400 F. Toss the beet cubes with olive oil, 1/8 teaspoon salt and black pepper. Spread in one layer on a baking tray. Roast 35-40 minutes, turning once, until tender when pierced. Extend roasting if still firm; timing depends on cube size.

2. Prepare the bulgur

   While the beets roast, put bulgur into a heatproof bowl with the remaining 1/8 teaspoon salt. Add 240 mL boiling water, cover and let stand about 15 minutes, then fluff with a fork. Use the package method and its measured water amount instead if different; bulgur grades vary. The grains should be tender, not hard in the center. Drain any excess water.

3. Mix the lemon tahini

   Whisk tahini with lemon juice, then whisk in the 40 mL dressing water gradually until smooth. The tahini may initially thicken before loosening. No additional salt is specified.

4. Assemble the bowls

   Let the cooked bulgur and roasted beets stand about 5 minutes while finishing the cucumber and parsley. Divide bulgur between two bowls. Add beets, cucumber and parsley, then divide all the dressing equally over the bowls. Serve promptly. No extra nuts, seeds or garnish are included.

Allergens and handling

Contains wheat and sesame. Review tahini and packaged grain labels for other allergens and cross-contact. No gluten-free or allergen-free claim.

Use washed produce and clean utensils; follow ingredient label storage instructions. Refrigerate perishable components promptly. No recipe-specific shelf-life promise.

Trial checks

• Record beet cube size and time to fork tenderness.
• Record bulgur grade, package water ratio and finished texture.
• Check tahini thickness and lemon balance; log measured formula changes after a physical trial.