- 180 grams Bulgur
- 700 milliliters Vegetable broth
- 2 Oganic oranges (about 150 grams)
- 8 cooked Beets (vacuum pack; 800 grams)
- ½ teaspoon ground Cilantro
- 2 tablespoons Pumpkin seeds (30 grams)
- 1 tablespoon Butter (20 grams)
- 200 grams Yogurt (3.5% fat)
Put bulgur and vegetable broth in a pot and bring to a boil. Cover and cook for about 12 minutes at low heat.
Meanwhile, rinse 1 orange in hot water and wipe dry. Peel the outermost layer of the orange peel with a vegetable peeler and cut into thin strips.
Peel both oranges to remove the white pith. Using a sharp knife, cut fruit segments between the membranes, collecting the juice in a bowl.
Drain beets and cut in half crosswise. Using a melon baller cut out enough flesh to make a small well. Set flesh aside. (Because beets stain, gloves are recommended.)
Mix orange segments and half of the orange peel strips with bulgur and season with salt and coriander.
Place orange bulgur in the hollowed beets, sprinkle with pumpkin seeds and place in a shallow 3 liter (approximately 3-quart) baking dish.
Pour in 125 ml (approximately 1/2 cup) of water. Distribute butter in small flakes over the filling and bake in preheated oven at 180°C (fan 160°C, gas mark 2-3)(approximately 350°F/convection 325°F) for about 25 minutes.
Place beet pulp with reserved orange juice in a tall container and puree with an immersion blender.
Stir in the yogurt, salt and pepper. Top beets with orange yogurt and garnish with remaining orange zest.