Bulgur and Beetroot Salad
- 1 cup bulgur wheat (225g)
- 2 medium cooked and peeled beetroots (250g)
- ½ cup fresh parsley
- ½ cup fresh coriander
- ¼ cup fresh mint
- ½ cup roasted cashew nuts (100g)
- 5 tbsp olive oil
- 5 tbsp lemon juice
- 1 tbsp date syrup / honey
- ½ tsp salt
- ¼ tsp black pepper
1.In a large bowl, cover bulgur wheat with 1¼ cups hot water. Let stand for about 30 min.
2.chop all fresh herbs
3.dice the beetroots
4.In a small bowl prepare the dressing: mix olive oil, lemon juice, date syrup, salt and pepper.
5.In a large bowl combine together bulgur wheat, chopped herbs, diced beetroots, roasted cashew nuts and the dressing.
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What number # Bulgar size did u use, thanks, happy cooking from Canada.
ReplyI'd like to make it and have some leftovers for lunch the next day. :) How long will it keep in the fridge?
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