Baked Beetroot and Bulgur Salad
1 serving
90 minutes
A hearty, complex salad that can be prepared not only on weekdays, but also as a dish for a festive table: due to the unusual combinations, textured cereals and scarlet beets, it looks elegant and unusual. And this salad can also diversify a Lenten menu or a vegan diet: all the ingredients meet the requirements of both.
1
Boil bulgur, mix it with finely chopped red onion, red bell pepper, and parsley. Dress with lemon juice and olive oil, and add salt.
- Bulgur: 45 g
- Bell pepper: 10 g
- Red onion: 10 g
- Olive oil: to taste
- Lemon juice: to taste
- Salt: to taste
- Parsley leaves: to taste
2
Cut the white onion into strips, coat in flour, and fry until crispy. Slice garlic into rings, fry and dry in the oven. Roast nuts with curry seasoning. Mix everything and chop.
- White onion: 60 g
- Garlic: 20 g
- Walnuts: 50 g
- Curry powder: to taste
- Wheat flour: to taste
3
Prepare vinaigrette sauce: blend mustard and lemon juice (30 ml), then slowly add cold sunflower oil (125 ml).
- Mustard: 15 g
- Lemon juice: to taste
- Sunflower oil: to taste
4
Salt the beetroot, add spices (thyme, rosemary, salt), sunflower oil, wrap in foil, and bake. Cut into wedges and sauté in balsamic dressing.
- Beetroot: 1 piece
- Thyme: to taste
- Rosemary: to taste
- Salt: to taste
- Sunflower oil: to taste
- Balsamic vinegar: to taste
5
Mix the salad with vinaigrette dressing.
- Montpellier salad mix: 16 g
- Mustard: 15 g
- Lemon juice: to taste
- Sunflower oil: to taste
6
Layer on a plate in a crescent shape: first tabbouleh, then mixed salad, tomato wedges, and basil. Sprinkle with fried onion mix, add 2 balls of hummus, pesto, and beetroot. Season with sumac.
- Bulgur: 45 g
- Montpellier salad mix: 16 g
- Tomatoes: 40 g
- Basil leaves: to taste
- White onion: 60 g
- Garlic: 20 g
- Walnuts: 50 g
- Pesto: 8 g
- Hummus: 60 g
- Beetroot: 1 piece
- Sumac: pinch
