Photo: Anna Pelzer
Bulgur wheat salad with beetroot, honey and goats' cheese
12 ingredients
30 min + 1 hr
Serves 2-3
openrecipes
This luxurious salad makes a great light lunch or summer supper for the family. Serve with warm flatbreads.
Estimated Nutrition (whole recipe, rough)
395
Calories
9g
Protein
23g
Fat
42g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Honey | 1 tbsp (21g) | 64 |
| Parsnip | 1/2 cup (78g) | 55 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Bulgur | not in our table | 0 |
| Wheat | not in our table | 0 |
| Beetroot | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large parsnip
- 2 carrots
- 3 tbsp olive oil
- 100g/3½oz bulgur wheat
- 1 tbsp clear honey
- ½-1 tsp dried chilli
- ½ lemon, juice only
- 25g/1oz chopped fresh flatleaf parsley
- 150g/5oz vacuum-packed cooked beetroot
- 100g/3½oz soft goats' cheese
- and freshly ground saltblack pepper
- 4 warm flatbreads
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes