Tender beetroot, orange and bulgar wheat salad
- Details
- By Laurence Guy
- Start by boiling your washed beetroot, either red or golden is fine but a combination looks fantastic.
- Cook your bulgar wheat until tender using about 30g of dried bulgar wheat per person.
- Make a simple dressing with one part red wine vinegar to three parts olive oil adding a pinch of salt and pepper.
- Peel your cooked beetroot before slicing into rounds.
- Compose the salad on a large plate using alternating rounds of beetroot and cut orange slices with a scattering of the bulgar wheat.
- Drizzle over the dressing and finish with some freshly chopped parsley and mint if you have some available.
