INGREDIENTS :
Salad :
- A bunch of beetroots
- 2 large oranges
- 200g bulgur
- A bag of pistachios
- A bag of fresh mint
- A pack of goat’s cheese
Dressing :
- 4 tbsp olive oil
- 1/2 tsp ground all spice
- Juice from half a lemon
- 1 grated garlic clove
METHOD :
- STEP 1 (Beetroots) : Peel and wrap beetroots in silver foil, after sprinkling with a few tbsp of water. Then bake at 200°C, gas mark 6, for 1 hour or until tender. (You can do this the previous day and keep the baked beetroots in the fridge)
- STEP 2 (Bulgur) : Bring a pan of 1 liter of water to the boil. Add the 200g of bulgur and simmer for 8 minutes and drain thoroughly.
- STEP 3 (Dressing) : Mix together 1 tbsp olive oil, 1/2 tsp all spice and juice from half a lemon in a large bowl. Add the bulgur and set aside to cool.
- STEP 4 (Beetroot marinade) : Mix together 3 tbsp of olive oil, the juice of an orange and 1 grated garlic. Roughly chop the beetroots and mix it all together.
- STEP 5 (Serve) : Peel the remaining orange and chop into 1 cm dices, chop the mint and combine with the bulgur mixture. Top with pistachios, marinated beetroot and crumbled goat’s cheese.
Enjoy!