Beetroot and Bulgur Salad

Ingredients

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• Coconut Oil Coconut Oil 1 tbsp 1 tbsp
• Red Thai Curry Paste Red Thai Curry Paste 2 tbsp 2 tbsp
• Bouillon Vegetable Powder Bouillon Vegetable Powder 1 tbsp 1 tbsp
• Sweet Paprika Sweet Paprika 1 tbsp 1 tbsp
• Cinnamon Sticks Cinnamon Sticks 1/4 stick 1/4 stick
• Yellow Onion Brown Onion 2 2
• Garlic Garlic 2 cloves 2 cloves
• Raw Beet Raw Beetroot 1 1
• Raw Yellow Beet Raw Yellow Beetroot 1 1
• Water Water 100ml 4 cups
• Salad Tomatoes Salad Tomatoes 2 2
• Bulgur Wheat Bulgur Wheat 450g 2 cups
• Brown Sugar Brown Sugar 1 tbsp 1 tbsp
• Olive Oil Olive Oil 1 tsp 1 tsp
• Fresh Parsley Fresh Parsley handful handful
• Sesame Seeds Sesame Seeds 1 tbsp 1 tbsp

Instructions

1. 1.Wash the beetroot and trim the stems. Place the beetroots in a saucepan of cold water, and bring to a boil, once boiled reduce the heat to a simmer and cook for 40-45 minutes, until soft.
2. 2.Read your favourite book or take a timeout for 30 minutes. Then wash and chop the tomatoes. Peel and dice the onion. Peel and chop the garlic.
3. 3.Add the coconut oil to a skillet and heat on the stove. Once hot add the curry paste, vegetable powder, sweet paprika and cinnamon, stir for 1 minute.
4. 4.Then add the onions and garlic, saute for 2-3 minutes.
5. 5.Rinse the bulgur wheat, drain off and add to the skillet. Cook and stir for 1 minute.
6. 6.By now, your beets should be cooked and soft, remove from the stove. Let cool and then dice.
7. 7.Now add the tomatoes, beetroot, brown sugar and a little olive oil to the skillet. Stir and cook for 1 minute, then add 4 cups (1 litre) of boiling water. Cover the saucepan with a lid, and cook on a low heat for 15-20 minutes (until the water has been absorbed).
8. 8.When the time is up, serve with fresh parsley and sesame seeds.

Nutritional Information

• Calories:
  311
• Fat:
  7g
• Sodium:
  1051mg
• Carbs:
  56g
• Sugar:
  11g
• Protein:
  9g