How to make
Cook the beetroot in salted water. Do not overcook it, it should be al dente. Skin the beetroot, while still warm and set aside.
Shred the beetroot coarsely.
Place a small pot on the stove and bring 8 cups (2 liters) of water to a boil. Season with salt. Add the bulgur and cook for about 10 minutes.
Rinse the cooked bulgur and strain.
Prepare the dressing in a small jar, by mixing freshly squeezed lemon juice, honey, olive oil and Hymalayan salt.
Mix the beetroot and bulgur in a large bowl. Pour in the dressing and stir.
Garnish your Beetroot and Bulgur Salad with parsley and soarsely crushed nuts.
Enjoy!
