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🥗 Bulgur Pepper Salad Towers with Beetroot

758 kcal · 30 min · 4 servings

Ingredients

• 2 beetroots
• 1 sprig thyme
• 1 sprig rosemary
• 9 tbsp olive oil
• 250 ml tomato juice
• 100 g bulgur
• 6 carrots
• 1 tbsp coriander seeds
• salt
• black pepper
• 150 ml vegetable broth
• 2 tbsp honey
• 1 tbsp lemon juice
• 2 tbsp vinegar
• 1 tbsp maple syrup
• 1 garlic clove
• 1 yellow bell pepper
• 0.5 bunch chives (10 g)
• 1 bunch parsley (20 g)
• 1 ripe mango
• 10 g ginger (1 piece)
• 1 lime
• 1 red chili
• 4 tbsp white sesame seeds (40 g)
• 50 ml vegetable oil for frying
• 2 tbsp herb oil

Instructions

1. 1. Wash the beetroot thoroughly.
2. 2. Place the beetroot in a baking dish.
3. 3. Sprinkle with thyme and rosemary.
4. 4. Drizzle everything with one tablespoon of olive oil.
5. 5. Preheat the oven to 200 degrees (180 degrees for fan-assisted or gas mark 3).
6. 6. Bake the beetroot for about 60 minutes.
7. 7. Pour the tomato juice into a pot.
8. 8. Bring the tomato juice to a boil.
9. 9. Stir the bulgur into the hot liquid.
10. 10. Cover the pot.
11. 11. Let the bulgur swell for 20 minutes on very low heat.
12. 12. Peel the carrots meanwhile.
13. 13. Halve the carrots lengthwise.
14. 14. Heat one tablespoon of olive oil in a frying pan.
15. 15. Sauté the carrots for 5 to 7 minutes on both sides over medium heat.
16. 16. Crush the coriander seeds finely in a mortar.
17. 17. Season the carrots with salt and pepper.
18. 18. Sprinkle the carrots with the crushed coriander.
19. 19. Pour the broth over the carrots.
20. 20. Simmer the carrots for another 7 minutes.
21. 21. Add the honey.
22. 22. Let the sauce reduce.
23. 23. Let the carrots cool down.
24. 24. Cut the cooled carrots into small cubes.
25. 25. Whisk together lemon juice, vinegar, three tablespoons of olive oil, and maple syrup.
26. 26. Season the mixture with salt and pepper.
27. 27. Peel the garlic.
28. 28. Finely chop the garlic.
29. 29. Add the garlic to the dressing mixture.
30. 30. Clean and wash the bell pepper.
31. 31. Dice the bell pepper finely.
32. 32. Wash the chives.
33. 33. Shake the chives dry.
34. 34. Cut the chives into small rings.
35. 35. Wash the parsley.
36. 36. Shake the parsley dry.
37. 37. Set aside half of the parsley.
38. 38. Finely chop the remaining parsley.
39. 39. Toss the bulgur with the vinegar-oil mixture.
40. 40. Add the diced pepper to the bulgur.
41. 41. Add the chive rings to the bulgur.
42. 42. Add the chopped parsley to the bulgur.
43. 43. Peel the mango.
44. 44. Cut the flesh away from the pit.
45. 45. Dice the mango flesh.
46. 46. Peel the ginger.
47. 47. Grate the ginger finely.
48. 48. Rinse the lime with hot water.
49. 49. Dry the lime.
50. 50. Grate the zest of the lime.
51. 51. Squeeze the juice of the lime.
52. 52. Wash the chili pepper.
53. 53. Remove the seeds from the chili pepper.
54. 54. Dice the chili pepper finely.
55. 55. Whisk the remaining oil with lime juice.
56. 56. Add the grated ginger.
57. 57. Add the lime zest.
58. 58. Add the diced chili pepper.
59. 59. Season the salsa with salt and pepper.
60. 60. Mix the salsa well with the mango.
61. 61. Toast the sesame seeds in a dry pan for 2 minutes over medium heat.
62. 62. Take the beetroot out of the oven.
63. 63. Let the beetroot cool down.
64. 64. Peel the cooled beetroot.
65. 65. Slice the beetroot into 1 cm thick slices.
66. 66. Roll four beetroot slices in the sesame seeds.
67. 67. Heat the frying oil in a pot.
68. 68. Fry the reserved parsley for 1 to 2 minutes.
69. 69. Remove the parsley.
70. 70. Let the parsley drain.
71. 71. Place four bulgur rice rings in the center of plates.
72. 72. Fill the rings one-third full with the bulgur pepper salad.
73. 73. Press the salad down slightly.
74. 74. Peel off the rings of the beetroot.
75. 75. Place one sesame-coated beetroot slice on top of the salad.
76. 76. Place some coriander carrots on the beetroot slice.
77. 77. Distribute the mango salsa around the towers.
78. 78. Drizzle the towers with the herb oil.
79. 79. Top the dishes with the fried parsley.

Nutrition per serving

• kcal: 758
• Protein: 10 g · Fett/Fat: 53 g · Carbs: 60 g