A beautiful beetroot and bulgur wheat salad

Fresh and crunchy, this vibrant salad makes a perfect take-to-work lunch, or a delicious low-effort meal. That’s plant-based https://www.woolworths.co.za/cat/_/N-1adko1u perfection right there.

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INGREDIENTS:

  1. Olive oil: 4 tablespoons
  2. Red onion: 1, finely chopped
  3. Ground cumin: ½ teaspoon
  4. Ground coriander: ½ teaspoon
  5. Garlic: 2 cloves, crushed
  6. Salt to season
  7. Bulgur wheat: 300 g, cooked as per packaging instructions
  8. Woolworths Baby Beetroot: 12, roasted and cut in half

For the red onion and radish pickle:

  1. Red onions: 2, or 4 shallots, peeled and quartered
  2. Radishes: 8, halved
  3. Woolworths Yellow Mustard Seed: ½ teaspoons
  4. Woolworths Red Wine Vinegar: 1 cup
  5. Woolworths Baby Leaves, to serve
  6. Woolworths Baby Veg, to serve
  7. Extra virgin olive oil, to drizzle

METHOD:

  1. Heat olive oil over medium heat and fry the red onion until golden brown. Add the cumin, coriander and garlic then gently fry for a minute. Season with salt.
  2. Toss through the cooked bulgur wheat.
  3. For the red onion and radish pickle; place all the ingredients in a small saucepan and bring to the boil. Remove from the heat and allow to cool.
  4. To serve: spoon the bulgur wheat mixture onto a platter and top with roasted beetroot, onion and radish pickle. Scatter over baby leaves and baby veg. Drizzle with extra virgin olive oil.
  5. (Serves 4)
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