Purple Feta-Bulgur Salad

Name: Purple Feta-Bulgur Salad
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 3 tablespoons + some Olive oil; 250 g Bulgur; 500 ml Beetroot juice; 7-10 Tbsp salt, ground cardamom and cumin, pepper; 2 Onions; 2 Garlic cloves; 1 Lemon; 4 Red prayers; 1/2 Celery; 1-2 TEASPOONS liquid honey; 200 g Feta; 7-10 Tbsp Walnuts

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

Knobi, feta and crunchy celery add small taste peaks. This makes beetroot and cardamom all the more delightful to the palate

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

3 tablespoons + some Olive oil
250 g Bulgur
500 ml Beetroot juice
7-10 Tbsp salt, ground cardamom and cumin, pepper
2 Onions
2 Garlic cloves
1 Lemon
4 Red prayers
1/2 Celery
1-2 TEASPOONS liquid honey
200 g Feta
7-10 Tbsp Walnuts

Directions

1
Heat 1 tablespoon of oil in a saucepan and sauté the bulgur for about 1 minute. Add 400 ml beetroot juice, 600 ml water and 1 tsp salt. Bring to the boil, stir in bulgur and simmer for about 20 minutes. Pour into a bowl and let it cool down.
2
In the meantime, preheat the oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Peel onions and garlic, dice finely. Mix with 100 ml beetroot juice, 2 tbsp. oil, 1⁄2 tsp. cardamom and cumin and lemon juice. Season to taste with salt and pepper. Wash and peel beetroot (caution: it stains strongly! Wear disposable gloves), cut it into pieces and put it into an oiled flat casserole dish. Mix in 3 tablespoons of marinade and bake in a hot oven for about 40 minutes. Leave to cool.
3
Clean the celery, wash it, possibly put the green aside. Cut celery into thin slices. Mix the remaining marinade with the cooled Bulgur. Fold in beetroot. Season salad with salt, pepper and honey. Crumble feta over it. Spread celery green on top and sprinkle with walnut kernels as desired.