How to make
For this easy and delicious salad, the beetroot will take the most time. We have to roast it and for this purpose brush it well with a kitchen brush to remove the impurities on it, wash it without peeling it, spread it with olive oil and salt.
Wrap the beetroot head in aluminum foil, by pressing it tightly and roast it in a preheated oven at 370°F (190°C) for about 1 hour and 30 minutes, or until, when poked with a fork or stick, it goes in easily.
Unwrap the foil carefully and when the beetroot cools down a bit, remove the skin and let it cool completely.
During this time, heat 1/2 cups of water and when it boils, pour it over the bulgur, which has been washed beforehand. Cover the pot with a lid and let it absorb the water and cool down.
Cut the beetroot into thin slices. Season the bulgur with olive oil, salt and balsamic vinegar.
Cut the garlic into thin circles or small pieces - whatever youlike.
To assemble the salad, place a beetroot slice, a spoonful or two of evenly distributed bulgur, crumbled white cheese and garlic on it.
Cover with another slice and arrange 4 slices per portion with their filling one on top of the other. On the last one, only crumble white cheese, a little garlic and sprinkle parsley on top.
Finally, drizzle with a little olive oil and serve.
Enjoy your meal!
