sea salt and freshly ground black pepper, to taste
chopped fresh parsley (optional, for garnish)
Bulgur salad:
⅔ cup water
⅓ cup bulgur
2 Persian cucumbers, diced
⅔ cup red and yellow cherry tomatoes, diced
½ small red onion, finely diced
2 tablespoons chopped fresh parsley
juice of ½ lemon
1 tablespoon olive oil
sea salt and freshly ground black pepper, to taste
Instructions
Make the beetroot salad:
Preheat oven to 400 degrees.
Remove greens and stems from beetroots. Roughly chop greens and set aside. Discard stems.
Wrap each beetroot loosely in foil and place on a baking sheet. Bake for 50-60 minutes until beets are fork tender. When cool enough to handle, rub off skins and slice into ¼"-thick rounds.
While the beetroots are roasting, fill a small pot with about 1 tablespoon water. Add chopped beet greens and cook until just barely wilted, 1-2 minutes.
In a large bowl, combine the prepared beetroots and beet greens, lemon juice, 1 teaspoon olive oil, and garlic; stir to combine. Season with salt and pepper to taste.
Drizzle with remaining 2 teaspoons olive oil and serve at room temperature or slightly chilled.
Make the bulgur salad:
In a small sauce pan, combine the water and bulgur. Bring to a boil and then reduce heat to medium. Cover and simmer until the bulgur is tender, 10-12 minutes. Drain well and transfer to a bowl to cool.
Add cucumbers, tomatoes, onion, parsley, lemon juice and olive oil to bowl with bulgur; toss gently to combine. Season with salt and pepper to taste.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/two-easy-salads-postcards-from-greece/