Beetroot & Bulgur Salad
Raw grated beetroot stains everything its gorgeous ruby colour while fine washed bulgur soaks up the lemon and pomegranate molasses dressing — with green apple and pomegranate seeds for sweet, sharp crunch.
How to Prepare
Wash the fine bulgur and let it drain — it will soften in the dressing without cooking.
Shred the lettuce, chop the parsley, grate the beetroot and dice the green apple.
Combine everything in a large bowl with the pomegranate seeds and bulgur.
Whisk the lemon juice, pomegranate molasses, olive oil and salt.
Pour the dressing over the salad, toss well and let it sit 10 minutes for the bulgur to absorb the flavours before serving.
Those ten minutes of resting are not optional — the bulgur needs them to soften in the lemony dressing and lose its bite.