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A jar filled with minty beetroot, feta & bulgur salad

Minty beetroot, feta & bulgur salad

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A star rating of 4.3 out of 5.13 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Mix oranges with beetroot and mint in a vegetarian grain salad that looks as good as it tastes. Made in just 10 minutes, it's a perfect packed lunch

  • Healthy
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
low inkcal270
fat10g
saturates3g
carbs31g
sugars16g
fibre8g
protein11g
salt0.7g
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Ingredients

  • 50g bulgur wheat
  • 2 oranges , 1/2 zested and juiced, the rest peeled and chopped
  • 1 garlic clove
  • 1 tsp apple cider vinegar
  • 3 tbsp chopped mint
  • 3 spring onions , sliced
  • 4 walnut halves , broken
  • 4 pitted Kalamata olives , halved (optional)
  • 2 beetroots , chopped
  • 40g vegetarian feta

Method

  • STEP 1

    Put the bulgur in a small pan, cover with water, bring to the boil, then cook, covered, for 5 mins or until tender. Drain well, press out any excess water and tip into a bowl.

  • STEP 2

    Stir in the orange zest and juice, garlic and vinegar, then toss through the mint, spring onions, walnuts and olives (if using). Finally, stir in the beetroot, spoon into containers and top with the feta to mix through just before eating.

RECIPE TIPS
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Goes well with

Recipe from Good Food magazine, June 2017

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A star rating of 4.3 out of 5.13 ratings
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