How to make
In a medium-sized pot, boil 1 and 1/2 cups of spring water and pour the washed bulgur (1/2 cup) into it beforehand.
Season with 1/2 teaspoon Himalayan salt and stir. Boil for about 20 minutes, uncovered. After the bulgur is fully cooked, pour it and spread it out in a pan so that it cools down faster and the excess water evaporates.
In a deep salad bowl, grate half a large head of beetroot and 2 carrots, pour cooled boiled bulgur and finely chopped spring onion and fresh arugula leaves.
To the ingredients for the rich vitamin salad, we also add germinated sunflower seeds at home. To prepare them, it is important to follow these basic steps: in a classic jar with a capacity of 24 fl oz (720 ml), soak no more than 1/2 cup of pre-washed raw sunflower seeds in about 1 cup spring water for 2 hours.
Then we rinse them and put gauze with a rubber band around the neck of the jar instead of a cap. We place it in a tray or another suitable container, in which the jar stands at an angle - inclined, so that the seeds can be in the right conditions for germination.
For 3-4 days we take care of them, rinsing them and putting them to drain at an angle in the morning and in the evening. Sprouted seeds have been proven to be much more beneficial.
Season the bulgur salad with 2-3 tbsp. sunflower oil - unrefined cold-pressed sunflower oil, about 1/3 tsp. Himalayan salt - to taste, Balsamic vinegar (white balsamic dressing for salads) and apple cider vinegar - to taste.
We mix the colorful ingredients and serve the filling vegan vitamin salad with bulgur and sunflower sprouts, in a favorite salad bowl for a fresh spring lunch.