Beetroot Bulgar Salad With Goats Cheese

Matte Black Bowls
by Matte Black Bowls
4 People
30 min

An impressive addition to any gathering, this vibrant pink dish combines the freshness of raw vegetables with the heartiness of cooked grains and a salty kick from tangy goats cheese. Perfect for dinner parties, picnics, or BBQs, especially during beetroot season. The recipe can easily be doubled to feed a crowd or halved for a solo dinner. Serve with bread to make it more filling. It can be stored in the fridge for up to 3 days, but beware of its tendency to stain everything with its pink juices. Enjoy!


you could also try as a side to grilled meat - chicken or mackerel would be great accompaniment.

Beetroot Bulgar Salad With Goats Cheese
Recipe details
  • 4  People
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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Ingredients
  • 2 medium beetroots, peeled and cut into 0.5 – 1 cm cubes 
  • 200g/1 Goats Cheese
  • 200g Bulgur Wheat
  • ½ Cucumber, chopped into 0.5 - 1 cm cubes 
  • ½ Lemon, Juiced
  • Handful of Parsley, Chopped Finely 
  • 5/6 Mint Leaves, Chopped Finely 
Instructions
In a large glass bowl, cover the bulgur wheat with plenty of boiling water and leave for 20-30 minutes until cooked. Drain and rinse with cold water.
Meanwhile, chop the beetroot, cucumber, and feta. When the bulgur is cooked then, add it all to a large mixing bowl with the lemon juice, olive oil, chopped herbs and 1 tsp of flaked salt (adjust if using grain salt, perhaps only ½ tsp then taste). Mix together well, then serve! 
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