About the Recipe
Ingredients
3 medium fresh beetroots, peeled and grated or finely chopped
1 cup bulgur wheat
2 cups boiling water
1 green apple, finely chopped
4 spring onions, thinly sliced
1 small bunch fresh dill, finely chopped
Juice of 1 lemon
2 tablespoons olive oil
Salt and black pepper to taste
Preparation
Place the bulgur wheat in a heatproof bowl. Pour over the boiling water, cover, and let sit for 20–25 minutes until the grains are tender and the water is absorbed. Fluff with a fork and allow to cool.
In a large mixing bowl, combine the cooled bulgur wheat with grated beetroot, chopped apple, spring onions, and dill.
Drizzle over the lemon juice and olive oil. Season with salt and pepper.
Toss gently to combine. Taste and adjust seasoning as needed.
Serve chilled or at room temperature. This salad can be made a few hours in advance to let the flavours develop.