Beetroot Salad and Bulgur Salad
 
 
Makes 4 servings
Ingredients
Beetroot salad:
  • 3 red and golden beets with greens
  • 1 teaspoon freshly squeezed lemon juice
  • 1 tablespoon olive oil, divided
  • 1 garlic clove, minced
  • 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:
  1. Preheat oven to 400 degrees.
  2. Remove greens and stems from beetroots. Roughly chop greens and set aside. Discard stems.
  3. 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.
  4. 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.
  5. 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.
  6. Drizzle with remaining 2 teaspoons olive oil and serve at room temperature or slightly chilled.
Make the bulgur salad:
  1. 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.
  2. 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/