Bright, useful and tasty salad, perfect in the post and not only. Sweet beets perfectly with the elastic bulgur and crisp salad. The pine nuts add zest to taste and texture. Satisfying and very light meal.
|Cooking time 30 minutes||Number of servings 4|
Boil beetroot until tender, cool and cut into cubes.
Leaves of iceberg lettuce coarsely torn or cut. You can substitute other fresh salad, such as lettuce or iceberg.
Prepare the filling, in a bowl, mix lemon juice, soy sauce, olive oil and herbs
Bulgur boil until tender in salted water, about 10-15 minutes. In a bowl, combine lettuce and bulgur wheat, season and stir
Put the salad on a plate, put the beetroot and sprinkle with pine nuts.