Yeni Raki Global

Beetroot Kısır

there is a bowl of red rice on a table with a glass of water

  • 150 g bulgur

  • 2 boiled beetroots 

  • 2 tsp balsamic vinegar

  • 1 tsp pomegranate molasses

  • 2 spring onions

  • 3-4 spring parsley

  • Fresh mint leaves

  • Olive oil

  • Salt 

Boil the 300ml water and add the bulgur. Cover and cook over low heat for about 10 minutes, then set aside. Purée one of the beetroots in a blender or food processor with some olive oil. Dice the other beetroot, and add with the purée to the bulgur. Then, add the spring onion, parsley, mint, balsamic vinegar and a good pinch of salt. Stir through, then add the pomegranate molasses and a little more olive oil. Serve as cold.​