Beetroot Bulgur Salad


  • To cook the beet
  • 10 beetroot
  • 10 cloves of garlic
  • 4 tablespoons of Riviera olive oil
  • 10 branches of fresh thyme
  • Salt and black pepper
  • For bulgur salad
  • 1 glass of Dark Coarse Bulgur
  • 4 fresh onions
  • 10 cherry tomatoes
  • 1 tablespoon of chopped marjoram
  • 150 g brynza
  • 6 tablespoons of natural olive oil
  • Salt and black pepper
  • For serving
  • 5-6 lettuce leaves

1- Cut the branches of beets 10 cm away from the beets and wash carefully with a brush. Peel the barks thin and cut them into half.

2- Take them into an oven tray and flavour them with branch thyme, clove garlic, Riviera olive oil, salt and black pepper.

3- Divide beets into 5 equal portions along with the garlics. Wrap each beet portion into folio airtight. Bake the beets for 1 hour in an oven at 180 degrees.

4- Remove the folio after baking and keep baking for 20 more minutes to char the top parts of the beets.

5- Boil bulgur with 3 glasses of water for 1 hour until you are sure it is done. Filter it and let excess starch go with cold water. Take cooling bulgur into an oval cup.

6- Chop fresh onions and tomatoes. Remove marjoram leaves and chop. Add them into the salad. Crush brynza with your hands and add into the salad.

7- Flavour it with salt, black pepper and natural olive oil. Remove baked beet from the oven and cool them. Take the salad you prepared and take them to a serving plate.

8- Serve with lettuce leaves and beets.