Caramelized Beetroot with Bulgur

This post is also available in: עברית (Hebrew)

Beetroot is an amazing vegetable. It is royal. It colors everything in deep purple. It is tasty when fresh, cooked, baked, pureed, cut, anyway.

It is also super healthy, but i’m not going to convince you here, the web is full of reasons why you should eat beets.

I just love how it gives a touch of purple-pink to tehina, how it paints carrots when baked in the same pan, and the funniest thing is when you forgot you ate beets only to be scared a bit when you see your purple pee..

In this recipe, we are going to caramelize the beet with balsamic, which is a fancy way of saying we are going to lightly fry it with a mix of olive oil, balsamic vinegar, a pinch of sugar, and water, until the liquid will reduce to create an intensive taste and the beet will be crunchy and sooooo tasty.

Lastly, we will mix the bulgur with the beets, add some extra crunch and taste with carrot julienne and top with sesame and raw sesame paste (tehina my love) to create a wonderful, crunchy, tasty, healthy, balanced, purple dish, with minimum efforts.

This dish lasts a few days in the fridge, and is tasty cold also, which makes it a wonderful option to box up and take to work/school/etc.

The Dishometer Rating:

5 from 1 reviews

Caramelized Beetroot with Bulgur

 

הדפסה

זמן הכנה

5 דקות

זמן בישול

30 דקות

זמן כולל

35 דקות

 

מאת: Moran Raskin

סוג מתכון: Salad, Main Dish

מנות: one as main dish or two as a side dish

מרכיבים

• 1 raw beetroot, peeled and cubed
• ½ a cup fine bulgur
• 1 cup water
• 1 carrot, julienned
• 2 tbs olive oil, plus one
• 2 tbs balsamic vinegar
• 1 ts coconut sugar/brown sugar
• Few tbs of water, as needed
• Handful of sesame seeds
• 1 tbs raw tehina, or more, to taste
• Juice from ½ a lemon
• ½ ts salt

הוראות הכנה

1. 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.
2. 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.
3. 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.
4. 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.
5. 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).

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