Bulgur and Beetroot Salad
Bulgur, beetroot and cashew salad – very tasty, healthy, nutritious, vegan and easy to make salad recipe. This salad is one of my favorite, once you try it you going to love it!
Bulgur and Beetroot Salad
3.50 from 20 votes
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Prep Time 10 minutes mins
WORK TIME 10 minutes mins
DIFFICULTY Easy
Cuisine World
Servings 4 yields
Ingredients
- 1 cup bulgur wheat 225g
- 2 medium cooked and peeled beetroots 250g
- ½ cup fresh parsley
- ½ cup fresh coriander
- ¼ cup fresh mint
- ½ cup roasted cashew nuts 100g
- 5 tbsp olive oil
- 5 tbsp lemon juice
- 1 tbsp date syrup / honey
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- DIRECTIONS1.In a large bowl, cover bulgur wheat with 1¼ cups hot water. Let stand for about 30 min. 2.chop all fresh herbs 3.dice the beetroots 4.In a small bowl prepare the dressing: mix olive oil, lemon juice, date syrup, salt and pepper. 5.In a large bowl combine together bulgur wheat, chopped herbs, diced beetroots, roasted cashew nuts and the dressing.
What number # Bulgar size did u use, thanks, happy cooking from Canada.
I’d like to make it and have some leftovers for lunch the next day. 🙂
How long will it keep in the fridge?