Beet Bulgur Salad Recipe
Beetroot, which is one of the winter vegetables and appetizing with its crimson color, is among the health foods with its very high antioxidant rate. You can also consume this healthy salad, which you can prepare as an alternative to the classic vicious salad at tea times, as a main course or a snack. Bon Appetit!
Ingredients:
For: 4 People
Prep: 20 Min
Cook: 10 Min
| Bulgur For Rice (Big Size) | 1 Cup |
| Pickled Beetroot (Cube Chopped) | 1 Cup |
| Beet Pickle Juice | 1.5 Cup |
| Water | 1/2 Cup |
| Fresh Onion (Fine Cut) | 5 Qty |
| Pickled Cucumber (Finely Diced) | 10 Qty |
| Sweetcorn (Preserves) | 150 Grams |
| Parsley (Finely Chopped) | 1/2 Bunch |
| Olive Oil | 4 Tbsp |
| Lemon (Freshly Squeezed Juice) | 1 Qty |
| Salt | 1 Tsp (large) |
| Pomegranate (Unit) | 1 Half Cup |
Steps:
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Put the bulgur in a strainer and wash it thoroughly under running water and drain.
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Add the pickled beet juice to the bulgur you bought in a medium-sized pot and put it on low heat. When the bulgur is drained, take it off the heat and cover it with a paper towel and let it brew.
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Finely chop the spring onions and half a bunch of parsley (without the stems). Chop the pickled gherkins and pickled beets into 0.5cmx0.5cm cubes.
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Take the cooled bulgur, greens, pickles and canned corn in a salad bowl and mix them by adding salt, olive oil and lemon juice. Garnish with pomegranate seeds and pickled beetroot slices and serve cold. Bon Appetit!
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Note: You can also put your salad in small shaped molds and turn it upside down and serve it in single portions.
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Note: If the beet pickle juice is too salty, you can dilute it by half and use it.
40 Min
