Beetroot, radish & raspberry bulgur wheat salad

Beetroot, radish & raspberry bulgur wheat salad

This veggie salad balances spiced beetroot with sweet raspberries and nutty bulgur wheat.

By , 21 September 2015
Beetroot, radish & raspberry bulgur wheat salad
  • Ready in: 38 mins
  • Serves: 4
  • Price: £1.91 per serving
Nutritional Info
Each 240g serving contains
  • Fat med
    18.2g
    26%
  • Saturates low
    1.9g
    10%
  • Sugars low
    12g
    13%
  • Salt low
    0.24g
    4%
  • Energy 1478KJ 353KCAL
    18%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 616kJ/147kcal.
Ingredients
  • 125g bulgur wheat
  • 200g pack radishes, sliced
  • 175g Lincolnshire Beetroot Co Sweet Chilli Beetroot, cubed
  • 1 tbsp chopped fresh mint
  • 2 tbsp light olive oil
  • 1 lemon, zest of plus 1 tbsp lemon juice
  • 200g pack raspberries
  • 75g hazelnuts, chopped and toasted
  • 1/2 x 160g bag baby spinach
Method
  • Put the bulgur wheat in a bowl and pour over boiling water to just cover. Leave to soak for 30 minutes, then tip into a sieve to drain off any excess liquid. Set aside and allow to cool.

  • Put the bulgur wheat into another bowl with the radishes and beetroot. Stir to mix together.

  • Whisk together the mint, olive oil, lemon zest and juice to make a dressing.

  • Sprinkle the raspberries and hazelnuts into the salad, and toss with the dressing. Arrange the spinach on a large plate and serve the salad on top.