Bulgur with Beetroot and Edamame

Ingredients

• Bulgur 10 oz
• Beetroot 5 oz
• Butter 0 oz
• Edamame Beans 5 oz
• Oranges ½ pieces
• Fresh Mint 0 oz
• Salt to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Pour cold water over the bulgur.

Step 3

Add salt, place on the heat, and cook covered until done — about 20 minutes.

Step 4

Peel the beetroot and cut it into cubes about 1 cm on each side.

Step 5

Melt butter in a skillet and caramelize the beets over low heat.

Step 6

In a separate saucepan, bring salted water to a boil and blanch the edamame beans for 1 minute. Use a slotted spoon to transfer the beans to cold water to stop the cooking process.

Step 7

Mix the cooked bulgur with the beetroot.

Step 8

Add the zest and juice of the orange.

Step 9

Remove the mint leaves from the stems and slice them into thin strips.

Step 10

Serve the bulgur with beetroot, topped with edamame beans and sprinkled with mint.