1. To cook beetroot, wrap them in foil and roast in a preheated oven at 400°F for 1–1½ hours. Peel once they are cool enough to handle. 2. Bring 1 1/4 cups water to the boil in a saucepan, and add the bulgur. Cover and cook over low heat for about 10 minutes, then set aside. 3. Purée one of the beets in a blender or food processor with a little olive oil and the balsamic vinegar. Dice the other beet, and add the diced beet and the purée to the bulgur. Next, add the spring onion, parsley, thyme, a pinch of chilli flakes and a good pinch of salt. Stir through, then add the pomegranate molasses and a little more olive oil. Stir through again, and serve cold. ---------------------------------------------------------------------------
Nutrition
Ingredients
