Preheat your oven to 180°C/Fan 160°C/Gas 5. Scrub the beetroot and slice in half, quartering any larger ones. Scatter the beetroot onto a large roasting tin and sprinkle with a little salt and pepper. Pour over 1 tbsp oil and toss to evenly coat. Slide the beetroot into the oven and roast for 40 mins, till sweet and tender.
Meanwhile, pour the bulgar wheat into a large bowl. Top up with 150ml boiling water and cover the bowl with a plate. Set aside for 15 mins to soak.
Peel the red onion and finely slice it. Slide it into a bowl. Halve the bergamot and squeeze over the juice from 1 half. Sprinkle with a little salt and pepper and scrunch together. Set aside.
Peel the garlic clove and scrape into a small bowl. Spoon in the yogurt. Stir well to combine. Halve the cherry tomatoes.
When the bulgar wheat has cooked, use a fork to fluff it up. Tip in the halved tomatoes, roasted beets and marinated red onions, along with their lemony liquid. Stir in the rocket leaves and yogurt dressing till everything is well combined. Have a taste of the salad and squeeze in more bergamot juice if needed.
Pile the salad onto a couple of plates and crumble over savoury chunks of the feta to serve.
The speed up the beetroot cooking time, simply dice into 1-2cm chunks and reduce the cooking time to 20-25 mins, till tender.