- 500g beetroot
- 75g bulgar wheat
- 1 red onion
- ½ lemon
- 1 garlic clove
- 150g yogurt
- 250g cherry vine tomatoes
- 50g rocket
- 120g feta
- Sea salt
- Freshly ground pepper
- 1 tbsp olive oil
- 150ml boiling water
- 1.
Preheat your oven to 180°C/Fan 160°C/Gas 5. Fill and boil your kettle. Scrub the beetroot and slice it into thin wedges. Toss the wedges onto a large roasting tin and season with 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.
- 2.
Meanwhile, tip the bulgar wheat into a large bowl. Add 150ml boiling water and cover the bowl with a plate. Set aside for 15 mins to soak.
- 3.
Peel the red onion and finely slice it. Slide it into a bowl. Halve the lemon and squeeze over the juice from 1 half. Season with a little salt and pepper and scrunch together. Set aside.
- 4.
Peel the garlic and grate it into a small bowl. Add the yogurt and stir. Halve the cherry tomatoes.
- 5.
When the bulgar wheat has soaked, use a fork to fluff it up. Tip in the cherry tomatoes, roasted beets and red onions, along with their pickling liquid. Add the rocket and stir through the yogurt dressing to coat everything. Have a taste of the salad and squeeze in more lemon juice if needed.
- 6.
Pile the salad onto a couple of plates and crumble over plenty of feta to serve.
- 7.
Speedy beets^ To speed up the beetroot cooking time, simply dice into 1-2cm chunks and reduce the cooking time to 20-25 mins, till tender.
