Bulgur Salad with Beetroot
(Pancarli Bulgur Salatasi)
1/2 cup Turkish bulgur, large grain
50 ml olive oil
1 onion, diced
1 tbsp tomato paste
1/2 cup lemon juice
1/2 tsp salt
1 tsp cumin
First put the bulgur in a large bowl and pour two cups of hot water on it (it should stay like this for 5 minutes). Meanwhile place the onion and olive oil in a medium sized pot. Cook until the onions turn light brown. Add the salt, tomato paste, lemon juice and cumin.
Then wash and drain the bulgur, and mix it into the pot with a wooden spoon. Cook for about 10 minutes at medium-low heat. Afterwards, cover and set aside for it to cool down.
When it's cool down, add in the following:
1/2 cup parsley, chopped
1/4 cup dill, chopped
2 tbsp fresh mint, chopped
3-4 green onion, sliced
8-9 pickled whole baby beets, sliced, or by the fresh ones, boil until soft, drain, peel and slice
Toss and Serve the dish at room temperature or chilled as an appetizer.