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🍽️ Orange Bulgur in Beetroot Boats

352 kcal · 30 min · 4 servings

Ingredients

• 180 g bulgur
• 700 ml classic vegetable broth
• 300 g organic orange (2 organic oranges)
• 800 g cooked beetroot (vacuum pack; 8 cooked beetroots)
• 0.5 tsp ground coriander
• salt
• 30 g pumpkin seeds (2 tbsp)
• 20 g butter (1 tbsp)
• 200 g yogurt (3.5% fat)
• pepper

Instructions

1. 1. Put the bulgur and vegetable broth into a pot.
2. 2. Bring the mixture to a boil.
3. 3. Reduce the heat to low.
4. 4. Cover the pot.
5. 5. Let the bulgur cook for about 12 minutes.
6. 6. Rinse the organic orange under hot water.
7. 7. Dry the orange thoroughly.
8. 8. Peel the zest from half of the orange thinly using a vegetable peeler.
9. 9. Cut the orange zest into thin strips.
10. 10. Peel the second orange completely.
11. 11. Remove the white pith as well.
12. 12. Carefully separate the fruit segments from the membranes.
13. 13. Catch the orange juice in a bowl.
14. 14. Let the beetroot drain well.
15. 15. Cut the beetroot in half horizontally.
16. 16. Use a melon baller to scoop out some flesh.
17. 17. Create a small hollow in each beetroot half.
18. 18. Set aside the scooped-out beetroot flesh.
19. 19. Wear gloves to avoid staining your hands.
20. 20. Fold the orange segments into the bulgur.
21. 21. Add half of the orange zest strips.
22. 22. Season the mixture with coriander.
23. 23. Season the filling with salt.
24. 24. Fill the orange bulgur into the hollowed-out beetroot halves.
25. 25. Sprinkle the filling with pumpkin seeds.
26. 26. Place the filled beetroot halves in a shallow baking dish.
27. 27. Pour 125 milliliters of water into the dish.
28. 28. Distribute small flakes of butter over the filling.
29. 29. Preheat the oven to 180 degrees Celsius.
30. 30. Bake the beetroot for about 25 minutes.
31. 31. Put the scooped-out beetroot flesh into a tall container.
32. 32. Pour in the collected orange juice.
33. 33. Blend the mixture with a hand blender.
34. 34. Stir the yogurt into the puree.
35. 35. Season the sauce with salt and pepper to taste.
36. 36. Pour the orange yogurt over the beetroot.
37. 37. Garnish the dishes with the remaining orange zest strips.

Nutrition per serving

• kcal: 352
• Protein: 12 g · Fett/Fat: 10 g · Carbs: 51 g