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Beetroot-and- bulgar-wheat salad

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Recipe Ingredients

  • 2 red onions, each cut into eight wedges
  • 2 medium beetroot (about 300g), peeled and cut into wedges
  • 1 tbsp olive oil, plus extra to drizzle
  • 200g bulgar wheat
  • 350ml beef or chicken stock
  • 200g frozen peas
  • juice of 1 lemon
  • 100g feta, crumbled
  • large handful fresh mint, roughly chopped
  • 100g spinach leaves

Recipe Directions

  1. Preheat the oven to 200°C.
  2. Put the onion and beetroot wedges on a baking tray, add the oil, then season well and gently toss together. Roast for 25 to 30 minutes until tender.
  3. Meanwhile, toast the bulgar wheat in a mediumsized pan over a medium heat for 2 minutes. Carefully pour in the stock. (It will bubble a lot.) Simmer for 5 minutes, then add the peas and continue cooking for 3 minutes. Set aside for 10 minutes to cool slightly, then fork through the mixture to loosen and fluff it up.
  4. Stir in the lemon juice, feta, mint and spinach leaves. Check the seasoning.
  5. Divide the bulgar mixture among four serving plates. Top each with some the roasted vegetables and drizzle over some extra oil, if you like.

EACH SERVING About 1 562kJ, 11g fat (4g saturated), 56g carbohydrate (12g total sugars).

Each Serving:

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