Bulgur with beets and edamame
4 servings
60 minutes
Bulgur with beetroot and edamame is a vibrant combination of flavors and textures inspired by modern gastronomy. Bulgur adds heartiness and a delicate nutty note to the dish, caramelized beetroot contributes natural sweetness and velvety softness, while edamame beans provide freshness and a light vegetal hint. Orange zest and juice introduce a zesty citrus accent that harmoniously complements the composition. Fresh mint finishes the dish with a subtle aroma, making it even more refined. This dish is versatile—it can be served as a warm salad, side dish, or a standalone light meal. It is especially suitable for those who appreciate the balance of health and flavor. The exquisite combination of ingredients makes it not only nutritious but also aesthetically pleasing, turning each serving into a culinary masterpiece.
1
Prepare all the ingredients.
2
Pour cold water over the bulgur.
- Bulgur: 250 g
3
Add salt, put on the heat, and cook covered for about 20 minutes.
- Salt: to taste
4
Peel the beetroot and cut it into cubes about 1 cm on each side.
- Beet: 200 g
5
Melt butter in a pan and caramelize the beetroot over low heat.
- Butter: 30 g
6
In a separate saucepan, bring salted water to a boil and blanch the edamame beans for 1 minute. Transfer the beans to cold water with a slotted spoon to stop the cooking.
- Edamame beans: 160 g
7
Mix the cooked bulgur with beetroot.
8
Add orange zest and juice.
- Oranges: 0.5 piece
9
Remove the mint leaves from the stems and cut them into thin strips.
- Fresh mint: 10 g
10
Serve bulgur with beetroot, topped with edamame beans and sprinkled with mint.