Place the bulgur (1/2 cup) in a bowl and cover it with boiling water (1 cup). I recommend to place a plate on top of the bowl to keep the steam inside. By the time you finish with the beet, the bulgur will be ready.
Warm up a pan and add the olive oil and balsamic vinegar (2 tbs of each), and the sugar (1 ts). Add the beetroot cubes and steam them with the cover on, while stirring every few minutes. If the liquids evaporate and the pan looks too dry, add hot water, one table spoon at a time.
Check the beetroot cubes after 20 minutes or so, take one out and taste it. If it is tasty, turn off the stove. If not continue and check every 2-3 minutes again. The beetroot is ready when it is softer than its raw state but still a bit crunchy.
When the beatroot is ready, check that the bulgur has absorbed all the water, and crumb it a bit with a fork. Add the bulgur, carrot juliennes and sesame seeds to the pan, and mix a bit to combine the tastes.
This is the time to add one more table spoon of olive oil to enrich the taste if you feel it is needed, squeeze ½ a lemon inside, and add the salt, as well as some raw tehina (yes, I can have tehina with everything).
Recipe by Vegan High Tech Mom at https://www.veganhightechmom.com/%d7%91%d7%95%d7%a8%d7%92%d7%95%d7%9c-%d7%a2%d7%9d-%d7%a1%d7%9c%d7%a7-%d7%9e%d7%a7%d7%95%d7%a8%d7%9e%d7%9c/