Roasted Vegetables with Bulgur and Balkan Cheese & Plum Cheesecake with Poppy Seeds

Name: Roasted Vegetables with Bulgur and Balkan Cheese & Plum Cheesecake with Poppy Seeds
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4 meals
Cuisine: International
Ingredients: carrot; beetroots; oil; 1 tsp salt; black pepper; dried herbs; honey; brussels sprouts; red onion; pinch salt; pinch black pepper; ground garlic; bulgur; salt; balkan cheese; curly parsley; lemon; dessert in a glass

Taste bulgur with roasted beetroot, carrot and Brussels sprouts, bringing the true flavours of autumn to your plate. Honey and fragrant herbs beautifully complement the roasted vegetables, while Balkan cheese adds a pleasantly salty contrast. Fresh parsley and lemon add a refreshing finishing touch to the dish.

45 min

Roasted Vegetables:: 4 carrot; 1 pkgbeetroots; 2 tbspoil; 1 tsp salt; 0.5 tspblack pepper; 1 pkgdried herbs; 2 pkghoney; 1 pkgbrussels sprouts; 1 red onion; 1 tbspoil; pinch salt; pinch black pepper; 1 pkgground garlic
Bulgur:: 1 pkgbulgur; 2 tbspoil; 0.5 tspsalt
Additional Ingredients:: 1 pkgbalkan cheese; 1 pkgcurly parsley; 1 lemon
Dessert:: 2 dessert in a glass

Tip

1. Finely chop half of the parsley for the yogurt sauce. 2. Be careful when roasting the kale - it can easily burn.

1
Preheat the oven to 225°C and line a baking tray with baking paper.
2
Peel the carrot and beetroot, wash them, cut them into pieces and spread them evenly on the baking tray.
3
Drizzle the vegetables with oil and season with salt, black pepper, dried herbs and honey. Place the vegetables in the oven and bake for approximately 30–35 minutes, or until tender.
4
Wash the Brussels sprouts, clean them, trim the tough ends and cut the larger sprouts in half. Peel the onion and cut it into strips. Place the Brussels sprouts and onion in a bowl, drizzle with oil, season with dried garlic, salt and pepper and mix well.
5
Remove the baking tray from the oven after 10 minutes, add the Brussels sprouts and onion and mix. Return the tray to the oven and continue baking for another 25 minutes.
6
Pour water into a pot for the bulgur and cook it according to the package instructions.
7
Remove the baking tray from the oven approximately 10 minutes before the end of the baking time and add the Balkan cheese, crumbled into larger pieces, to the vegetables. Return the tray to the oven and bake for another 10 minutes.
8
Wash the parsley and finely chop it.
9
Add the cooked bulgur to the roasted vegetables and Balkan cheese. Add the chopped parsley and mix.
10
Divide the bulgur with roasted vegetables and Balkan cheese between plates, drizzle with lemon juice and serve. Enjoy!

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30 min

Creole Spicy Jambalaya with Lemon and Chickpeas

Soft Roasted Beetroot and Carrots with Yogurt Sauce
Roasted beetroot and carrots are irresistibly tasty and bursting with the warm hues of autumn. When you combine these roasted vegetables with couscous seasoned with parsley and a garlicky yogurt sauce, you receive a delicious and healthy dish. This recipe is perfect for busy weeknight dinners as well as special weekend occasions.
What makes Roasted Beetroot and Carrots with Yogurt Sauce special? This dish stands out for its unique flavor combination: sweet vegetables, vibrant lemon, and rich Greek yogurt sauce. Roasted kale adds a nice crunch to the dish, while thyme and rosemary bring depth to the spices. The recipe is lactose-free and gluten-free, catering to various dietary needs, all while providing an abundance of protein, fiber, and vitamins.
Quick Preparation Tips and Variations
Prepare the vegetables in advance to save time; you can peel and chop them beforehand. Don’t forget to keep an eye on the roasting kale, as it can burn quickly. You can also chop the parsley ahead of time and incorporate some into the yogurt sauce to enhance the flavors. If you wish to add protein to the dish, you can mix in some roasted chickpeas.
Serving Suggestions and Recommendations
Serve this dish warm in a family-friendly style straight from the oven. It pairs best with a fresh salad bed or aromatic herbal tea. You can also finish the dish with grated lemon zest or fresh coriander if you desire extra colour and flavour.
Light and Versatile Enjoyment for Everyday
Quick to prepare and versatile, Roasted Beetroot and Carrots with Yogurt Sauce makes everyday dining effortless and festive. Whether it's a small dinner with friends or an easy family meal, this taste experience is one you’ll want to try.
The recipe for Roasted Beetroot and Carrots with Yogurt Sauce has been developed by the professional chefs of Ruokaboksi and tested in Ruokaboksi’s test kitchen.
Ruokaboksi delivers professionally developed recipes and selected ingredients directly to your doorstep. With Ruokaboksi, everyday life is easier and tastier.

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Roasted Vegetables with Bulgur and Balkan Cheese & Plum Cheesecake with Poppy Seeds

Ingredients

Recipe

Nutrition values (per 100g)

Recipe

Nutrition values (per 100g)

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