Beetroot and Bulgur Salad
Salads • Arabian
Description
Ingredients
- Bulgur 0 oz
- Sweet Pepper 0 oz
- Spanish onions 0 oz
- Olive Oil to taste
- Meyer Lemon Juice to taste
- Salt to taste
- Parsley to taste
- Spanish onions 0 oz
- Garlic 0 oz
- Walnuts 0 oz
- Curry to taste
- Safflower Oil to taste
- Mustard Greens 0 oz
- Beetroot 1 piece
- Thyme to taste
- Rosemary to taste
- Balsamic Vinegar to taste
- Tuscany Mix "White Dacha" 0 oz
- Pesto 0 oz
- Hummus 0 oz
- Sumac a pinch
- Tomatoes 0 oz
- Fresh basil leaves to taste
- Wheat Flour to taste
Step-by-Step Guide
Step 1
Boil the bulgur, mix it with finely chopped red onion, red bell pepper, and parsley. Dress with lemon juice and olive oil, and add salt.
Step 2
Prepare the fried onion mix: slice the white onion into strips, coat in flour, and fry until crispy. Slice the garlic, fry, and dry in the oven. Roast the nuts with curry seasoning. Mix everything together and chop finely.
Step 3
Prepare the vinaigrette sauce: blend mustard and lemon juice (30 ml), then slowly add cold sunflower oil (125 ml).
Step 4
Season the beetroot, add spices (thyme, rosemary, salt), sunflower oil, wrap in foil, and bake. Slice and sauté in balsamic dressing.
Step 5
Mix the salad greens with the vinaigrette sauce.
Step 6
Arrange on a plate in layers: first tabbouleh, then mixed salad, tomato slices, and basil. Sprinkle with the fried onion mix, place 2 balls of hummus, pesto, and beetroot. Season with sumac.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!