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Pancarlı Bulgur | Turkish Beetroot Bulgur Salad
(0)
20 min
Quick
Knuspr-Küche
Ein farbenfroher, orientalischer Genussklassiker: Leuchtend roter Bulgursalat verfeinert mit erdiger Roter Bete, frischen Kräutern, cremigem Feta und knackig gerösteten Walnüssen – perfekt als leichtes und sättigendes Hauptgericht.
Ingredients
Preparation method
Preparation & Bulgur
Place the bulgur in a bowl. Pour about 400 ml of boiling water and a little salt over it. Cover and let swell for about 15 minutes until the liquid is completely absorbed. Then fluff with a fork.
Dice the precooked beetroot into small cubes. Stir the released juice directly into the warm bulgur so that it takes on a vibrant ruby-red color.
Fresh ingredients & dressing
Wash the spring onions and cut into fine rings. Wash the parsley and mint, shake dry, and finely chop.
Chef's tip
The salad tastes even better the next day once the flavors have infused – ideal for meal prep or as a side dish for barbecuing.
For a fruity, tangy note, drizzle a splash of pomegranate molasses over top before serving.
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