Gather your ingredients and preheat the oven to 220°C/200°C fan/gas mark 7.
Place the beetroot onto a large baking tray. Drizzle with half the oil and season with salt and pepper. Roast on the top shelf until tender and golden, 15-20 mins. Turn halfway through cooking.
Meanwhile, heat the remaining oil in a large saucepan on medium heat. Sauté the onion for 2-3 mins then stir in the bulgur and lemon juice for another minute. Reduce the heat to medium-low and pour in the stock, a ladle at a time. Keep adding the stock to the pan and stirring, allowing each addition to fully absorb before adding more. This will take 13 to 15 mins.
Put the spinach into a colander over your sink. Pour boiling water over the spinach until wilted. Then add to the bulgur.
Stir in the creme fraiche, lemon zest, peas, wilted spinach, half of the cheese and half of the thyme. Season well.
Serve the bulgur wheat risotto with the discs of beetroot on top. Scatter with the walnuts, the remaining cheese and thyme.