Grainy Beetroot and Bulgur Salad
A fresh, healthy and colourful beetroot and bulgur salad. The sweet taste of grapes mixed with the spiciness of chilli, olive oil and mustard, gives an unusual taste and satisfies the appetite.
preparation: 15 minutes
making: 15 minutes
total: 30 minutes
servings: 6 portions
nutrition: 169 calories per serving
- 100g of bulgur wheat alternative
- 1 tsp of turmeric
- a pinch of salt
- 2 medium beetroots, cooked
- 100g of red grapes
- 70g of mixed-leaf salad
- 50g of red cabbage
- 30g of pumpkin seeds
- 20g of sunflower seeds
- a handful of fresh dill
- ½ of lemon
- salt, for taste
- black pepper, for taste
- 2 tbsp of infused chilli olive oil
- 1 tbsp of mustard
Rinse bulgur wheat under cold water.
Fill the saucepan with cold water and bring it to a boil. Once the water is boiling put bulgur wheat, a pinch of salt and turmeric.
Thanks to turmeric, bulgur will become nice and golden in colour.
Stir well and cook on low heat for 15 minutes under the cover.
The whole water should be fully absorbed by the bulgur. If anything is left, drain at the end.
Take off from the heat. Place cooked bulgur in a bowl and leave it for 10 minutes.
Using a fork stir through to separate grains.
We are using ready-cooked beetroots.
Cut the beetroots into sticks. Halve the grapes, grate red cabbage and chop the dill.
Place the mixed-leaf salad into a bowl.
Add grated cabbage, sunflower seeds, pumpkin seeds, dill, beetroot and grapes.
Once the bulgur is cooled down add it to your salad mix.
Squeeze and add lemon juice.
Season with salt and pepper.
Add mustard and chilli olive oil.
Gently mix all together using a spoon.
Keep chilled until served.
It is popular to add nuts to salads, but if you are allergic to nuts, sunflower and pumpkin seeds will be the perfect replacement. By using seeds you add different textures and flavouring to the salad.
Be careful, that when purchasing seeds to check, that they have been made in a nut-free factory.