Beetroot Bulgur Salad
4 beets – boiled or baked
- ½ cup of water
2 cloves of garlic
- ½ bunch of parsley
2 pinches of cumin
Salt
Pomegranate molasses
Wrap the beets, including the skin, in aluminum foil and bake in an oven at 200-220 degrees Celsius for 1-1.5 hours. Peel them off.
Once the beets are ready, dice 3 of them into small cubes. Grate the remaining beet, squeeze out the juice, and transfer it to a saucepan. Add ½ cup of water and simmer gently. Place the fine bulgur in a mixing bowl, add the simmered beetroot mixture, cover with a paper towel, and let it swell.
Finely chop the parsley, fresh mint, arugula, spring onions, and walnuts and add them to the bulgur mixture. Add the diced beetroot and stir once. Add the cumin, salt, pepper, and olive oil and stir. Add the peeled orange slices and stir. Finally, transfer to a serving dish and drizzle with pomegranate molasses before serving. Serve warm or cold.
