VEGAN

Beetroot and Bulgur Salad

Salads | Arabian cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Ingredients

Bulgur - 1.6 oz
Sweet Pepper - 0.4 oz
Spanish onions - 0.4 oz
Olive Oil - to taste
Meyer Lemon Juice - to taste
Salt - to taste
Parsley - to taste
Spanish onions - 2.1 oz
Garlic - 0.7 oz
Walnuts - 1.8 oz
Curry - to taste
Safflower Oil - to taste
Mustard Greens - 0.5 oz
Beetroot - 1 piece
Thyme - to taste
Rosemary - to taste
Balsamic Vinegar - to taste
Tuscany Mix "White Dacha" - 0.6 oz
Pesto - 0.3 oz
Hummus - 2.1 oz
Sumac - a pinch
Tomatoes - 1.4 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.