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Beetroot, Green Bean and Orange salad

Beetroot, Green Bean and Orange salad

with Bulgur Wheat and Feta

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We love good Beetroot, Green Bean and Orange salad and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Tags:Under 600 caloriesBalancedVeggie
Allergens:MilkCereals containing GlutenMustardSulphitesNuts

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Onion

1 pack(s)

Green Beans

1 bunch(es)


1 unit(s)


¾ block(s)

Feta Cheese


1 pack(s)

Cooked Beetroot

1 pot(s)

Ground Cumin

120 grams

Bulgur Wheat

(ContainsCereals containing Gluten)

1 sachet


1 pot(s)

Wholegrain Mustard


1 sachet

Red Wine Vinegar


1 bag(s)

Pea Shoots

1 pot(s)

Flaked Almonds


Not included in your delivery

240 milliliter(s)

Water for the Bulgur

¾ tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2498 kJ
Energy (kcal)597 kcal
Fat22.0 g
of which saturates8.0 g
Carbohydrate76 g
of which sugars27.0 g
Protein27 g
Salt1.2 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Instructionsarrow up iconarrow up icon
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Halve, peel and thinly slice the red onion. Heat a drizzle of oil in a large saucepan over medium heat. Once hot, add the onion and season with salt and pepper. Cook, stirring occasionally, until the onion has softened and is starting to colour, 5-6 mins.


In the meantime, trim the green beans.Pick the mint leaves from their stalks and roughly chop (discard the stalks).Peel the orange and cut in half. Slice widthways into 1cm wide half-moons.Crumble the feta. Chop each beetroot into 6 segments. Fill a saucepan with water and bring to the boil (for the beans later on).


Once the onions have caramelised, stir in the cumin and cook for 1 minute. Pour the water for the bulgar (see ingredients for amount) into the pan and bring to the boil. Once boiling, stir in the bulgar wheat, bring back up to the boil, pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.


Meanwhile, once the water is boiling, add the beans and a 0.5 tsp of salt. Boil until just tender, 3-4 mins. Once cooked, drain in a sieve and run under cold water to cool. Set to one side.


While the beans are cooking, pop the honey, mustard and red wine vinegar into a large salad bowl. Mix to combine then add the olive oil for the dressing (see ingredients for amount), season with salt and pepper.


Once everything is ready, fluff the bulgar wheat up with a fork and stir in half the mint. Taste and season with salt and pepper if necessary. Pop the beetroot, orange, green beans, and peashoots into the salad bowl and toss to coat in the dressing. Divide the bulgar between your bowls and pop the beetroot salad on top. Sprinkle over the the crumbled fetaand flaked almonds. ENJOY!