Beet Salad with Quinoa and Bulgur
A delicious meatless salad of beets, quinoa, and bulgur — a real treat! Lent isn't just a time of strict limits; it's also a time for fun culinary discoveries! I dreamed up this original, super-healthy salad completely by chance one afternoon, and it turned out to be a keeper — it's now a regular in both my home and work menus! Easy and simple, quick and delicious — as always!
Cooking method
-
Step 1:
Boil the beet and cut it into small cubes.
-
Step 2:
Finely mince the garlic and finely chop the green onion. Add them to the beet.
-
Step 3:
Cook the quinoa and bulgur. I cook them in the same pot, since both grains take the same time — about 15 minutes. Add the grains to the beet.
-
Step 4:
In a separate bowl, whisk together the oil, vinegar, mustard, and salt. Dress the salad with this vinaigrette and dig in!
Caloric content of the products possible in the composition of the dish
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Garlic - 143 kcal/100g
- Bulgur - 342 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Dijon mustard - 143 kcal/100g
- Quinoa - 368 kcal/100g
