John Myers
Ingredients for 6 servings:
- 2 beetroots
- 1 roll(s) of goat cheese
- 250 g Brussels sprouts
- 100 g walnuts
- 1 handful of arugula
- 100 g bulgur
- 200 ml chicken stock or vegetable stock
- 1 pinch of coarse sea salt
- 1 lime(s), juice
- 2 tbsp Balsamic vinegar bianco
- 2 tbsp apple cider vinegar
- 4 tbsp olive oil
- 1 pinch of salt
- 1 tbsp honey
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours
Wrap the beets in aluminum foil with sea salt and a little olive oil and cook at 200°C (top/bottom heat) for about 2 hours. Pierce them occasionally with a small knife to check how cooked they are. Pour twice the amount of chicken or vegetable stock over the bulgur and bring to a boil. Remove the pot from the heat, cover, and let it swell for about 20 minutes. Clean the Brussels sprouts, removing the leaves and using only these. Finely chop the walnuts and briefly toast them in a pan. Break the goat cheese into small pieces and wash the arugula. For the vinaigrette, mix all the ingredients and season to taste. Remove the beets from the oven, quarter them, and toss with a little vinaigrette. Now sauté the Brussels sprout leaves in a pan with a little butter and also add a little of the vinaigrette. Arrange beetroot, bulgur, arugula, goat cheese, and walnuts on a plate and drizzle with vinaigrette. Watch the video here: https://www.youtube.com/watch?v=To6REocmqj4&index=16&list=PLJkQtqi406ubG7ciOv7vipgeJ-lNiocjc
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