Beetroot, Feta and Walnut Salad with Bulgar and Quinoa

This deliciously tasty side salad combines beetroot with feta cheese and chopped toasted walnuts, along with a mix of bulgar wheat and quinoa. The beetroot naturally colours the feta and gives the whole dish a pinkish hue.

Servings

Serving this as a side to a main should be sufficient for 2 – 4 people.

You Will Need

• 60g mix of bulgar wheat and quinoa
• 240ml water
• one cooked beetroot
• 100g feta cheese
• 50g walnuts

Method

1. Put the bulgar/quinoa mix in a saucepan with the water and bring to the boil. Once boiling, reduce to a simmer and leave for about 25 mins. Turn off, drain and rinse in a sieve under cold running water.
2. Dice the beetroot and the feta.
3. Toast the walnuts in the oven at 180C for 5 – 10 mins, then roughly chop in the food processor with blade fixed.
4. Combine the ingredients in a bowl and give them a swirl with a fork, fluffing up the bulgar/quinoa as you go. The juice from the beetroot should naturally infuse the salad with a pink glow.

Customise it!

You can omit the nuts if they’re not your thing. Replace with something green and small, like chopped fresh spring onions. You could also swap the bulgar/quinoa with couscous or even rice, if that’s what you prefer (or have in the cupboard!)