BULGUR BEET SALAD / BEET barren and NEWS from me #recipes

Tremendous cold and there is snow out there. The winters settled in Istanbul, since I’m having one of the most cold and snowy. What makes this year different cold and the snow that continues to continuously for 1 month I think.

I have written this blog for a long time to process and for me it was different, I changed my house due to urban transformation, with the preparations in difficult conditions in a very short time we moved, naturally, it takes time to recover, still I couldn’t get the layout I want in the House. But the Home Search, select, paint work etc, recovery, removal and settlement, priorities have changed and the blog remained silent. Fortunately, we are able to share something that I have Instagram.

A sudden movement on this cold day, actually while you want to get a copy of another recipe, I found myself writing, I think it’s good:)

Describe the excuse for the moment, I’m saying write wonderful and frequently made one of the recipes I want to give you my kitchen.

You know, beetroot, pickles and salad directly from the outside of a vegetable that we are used to consume, it’s not frequent and the rain finds a place in our kitchen strawberry soup with the salad, pickle, fondly I consume I do it myself. Beet and bulgur salad with an alternative that might be infertile, it’s a recipe a different flavor, the pink color. This beautiful colour pick up in different recipes, we can, for example, beet hummus, hummus, dark pink and light sour and sweet I hope I can share the recipe for soon.

Let’s our recipe;


Two medium sized beets -2

-1,5 cup fine grain bulgur

– Half bunch of parsley

– Half bunch dill

– 1 small onion

– 2 cloves of garlic

– Juice of 1 lemon

– 4 tablespoons olive oil

– 1 tablespoon pomegranate

– Salt


Before we’re robbing our beet and wash, and boil. As a result of scalding hot water to soak the bulgur when we use the pink. Chop onions as small as we can before taking from the stove add a little chopped garlic lightly in olive oil and stuffing and we we’re taking from the stove. Our wheat has softened, when the size of our chopped cubed beetroot, finely chopped parsley and dill we’re adding And we’re mixing our. Lemon juice, pomegranate syrup, and add salt to taste and enjoy our upfront we are having…

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