- Serves: 4
- Effort: easy
1. Boil the beetroot in a medium pan of water for 30 minutes or until tender when pierced with a knife, then drain and leave to cool slightly. When cool enough to handle, use your hands to peel the skin off (you may want to wear gloves for this, as the beetroot can stain) and dice into small cubes.
2. While the beetroot is cooking, add the bulgur wheat to a pan of boiling water and stir around on the heat for a minute or so. Remove from the heat and leave to stand for 10 minutes or until softened, then drain well. Toast the pine nuts in a dry pan until lightly golden on each side and mix into the bulgur wheat.
3. Whisk the dressing ingredients together, then stir into the bulgur wheat until well coated. Fold through the cooked beetroot, goats cheese and parsley. The salad can be served straight away, or kept in the fridge for up to 2 days and brought to room temperature at least a couple of hours before serving.
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