This salad will cook faster if you pre-boil or bake beets.
- Servings: 4
- Cooking time: 45 Minutes
- Beet average — 2 pieces
- Red onion — 2 pieces
- Bulgur — 200 grams
- Frozen green peas — 200 grams
- Feta cheese — 100 grams
- Olive oil — 1.5 tablespoons
- The chicken or vegetable broth — 350 ml
- Lemon (juice) — 1 piece
- Mint — 3 stems
- Young spinach (leaves) — 100 grams
- Salt — to taste
- Pepper — to taste
Method of preparation
Preheat the oven to 200 degrees. Line a rimmed baking sheet with baking paper.
Peel the onions and the beets, cut each vegetable into 8 parts. Place in a bowl, drizzle with 1 tbsp olive oil, salt, pepper, stir so that the vegetables are covered with oil. Place them on a baking sheet with paper bake for 25-30 minutes.
Sauté the bulgur in a dry deep frying pan, 2 minutes, pour in the broth, stirring, boil 5 minutes, add the peas, cook for another 3 minutes. Remove from heat, allow the mass to cool for 10 minutes, then loosen with a fork.
Feta crumble, baby spinach leaves and mint wash, dry. Mint chop.
Add bulgur lemon juice, crumbled feta, mint and spinach, stir. Spread the bulgur on plates, top lay baked beetroot and onion, drizzle with olive oil, season with salt, if needed.