Tuscan Roasted Beetroot Bulgur Salad | Warm Italian Grain Bowl

Preheat the oven to 200 °C and line a baking sheet with baking paper. Peel the beetroots and cut them into small, bite-sized cubes. Crush the garlic cloves and cut the red onion into thin wedges.

Toss the beetroot pieces and red onion with 2 tablespoons of extra virgin olive oil, the crushed garlic, and half of the salt and ground black pepper. Spread evenly on the baking sheet and roast for 25-30 minutes until the beetroot caramelises and becomes tender.

While the vegetables are roasting, pour twice the volume of lightly salted hot water (approx. 500 ml) over the bulgur. Cover and cook over low heat for 10-12 minutes, then remove from the heat and leave covered to steam for another 10 minutes until all the liquid is absorbed. Fluff the grains with a fork.