
Ingredients:
- 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.