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Preparation time: 1 hour and a half Serves: 8 people 4 beets 8 bunches of parsley 2 liters of water ¼ cup white vinegar ½ cup fine white bulgur ½ cup lemon juice ¼ cup olive oil 1 teaspoon salt 1 cup chopped mint ¼ cup chopped green onions 2 cups pomegranate seeds Preparation method: 1- Wrap each beetroot separately with a sheet of butter and foil and place in an oven tray 2- Place in a preheated oven on the lower rack at 200 degrees for 45 minutes, stirring 3- Remove from the oven and let cool, then chop finely and set aside 4- In a bowl, put the bulgur, add lemon juice, olive oil and salt and leave to soak for 5-7 minutes 5- Finely chop the parsley, then add the vinegar to the amount of water and soak the chopped parsley in it for 5 minutes, then drain well 6- In a bowl, mix the salad ingredients well, then pour into a serving dish and serve.