Like any salad, I won’t give exact ingredients, simply because salad really comes down to what your heart desires. There’s no set ratio. I hope you get to make and enjoy it.
Ingredients
- 1 large beet, roasted
- 1/4 cup bulgur no. 1
- 4 bunches Italian parsley, washed and chopped fine
- Green onion, chopped fine
- Fresh mint, chopped fine
- Pomegranate seeds
- Lemon juice
- Olive oil
- Salt
- Pomegranate molasses
Instructions
- To roast the beets wash thoroughly from any dirt, cover tightly with parchment paper and foil. Bake at 400F. 45 minutes. Once cooled peel the skin off and chop, I like to take 2 thin slices to make a floret.
- For the bulgur soak in the juice of one lemon and olive oil before starting to cut the salad.
- The rest is pretty much what you see in the video. Enjoy.