Pretty in Pink: Herby Beetroot Bulgar Salad With Feta

4 People
30 min

A little summery one to have in your back pocket that is a bit of a showstopping centrepiece for any dinner party/picnic/BBQ feast. Completely unapologetic vibrantly pink – I can’t get enough of it at the moment, especially whilst beetroot is in season. It is both fresh and crunchy with the raw vegetables, but substantial and wholesome with cooked grains, and a salty punch of feta cheese. Serve with some bread to bulk if out. It keeps well in the fridge in a sealed container for 3 days or so – but be warned: the pink juice will spread over everything! I hope you enjoy.

Pretty in Pink: Herby Beetroot Bulgar Salad With Feta

Recipe details

  • 4  People
  • Prep time: 30 Minutes Cook time: 0 Minutes Total time: 30 min
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Ingredients


  • 2 medium beetroots, peeled and cut into 0.5 – 1 cm cubes 
  • 200g/1 Block of Feta
  • 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 

Tips

  • 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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