Tuesday, 31 March 2015

Beetroot and Bulgar Wheat Salad with Rose Petals

My Mum gave me some rose petals for Christmas and apart from putting them on cupcakes I wasn't sure what to do with them but a couple of weeks ago the Waitrose Weekend newsletter thing had 3 ideas for what to do with them. One was to put them with beetroot in a salad. I'm not sure I could really taste them but they were very pretty!

Beetroot and Bulgar Wheat Salad with Rose Petals (Adapted from Salad Days - Good Housekeeping)
(Serves 4)

2 red onions, each cut into eight wedges
2 medium beetroot, peeled and cut into wedges
cooking spray
200g bulgar wheat
200g edamame beans or peas
juice 1 lemon
100g feta cheese, crumbled
handful chopped mint
100g spinach leaves
salt and pepper
small handful rose petals

Preheat the oven to 200C. Put the onions and beetroot wedges on a baking tray, spray with cooking spray, season well and gently toss together. Roast for 25-30 mins.

Meanwhile bring a pan of water to the boil and cook the bulgar wheat according to packet instructions, adding the edamame or peas for the last 5 mins. Drain and then fluff with a fork. Stir in the lemon juice, feta and mint.

Put the spinach in the bottom of a lunchbox or bowl and top with the bulgar mixture and then the roasted veg, sprinkle over the rose petals and serve.

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