Beets and Bulgur salad with a not so yuuuk ingredient
Prep time
Cook time
Total time
So here a recipe with really 4 ingredients and 2 of them will make you go yuuuuk, but really trust me, the flavors balance each other perfectly, hiding the bads and highlighting the goods, having each other back; so really best friends, a skillet party.
Serves: 4
  • ½ cup bulgur
  • 1 cup water
  • 1 tsp salt
  • 1 Tbsp anchovy paste or the equivalent in anchovy fillets (top quality here gents or it will smell like ... well ... ehm ....)
  • 1 big garlic clove, peeled and cut in half
  • 2 Tbsp of extra virgin olive oil
  • 1 Tbsp butter
  • 1 lb cooked beets (you can find them in at the store cooked peeled and ready to be chewed)
  • 1 Tbsp chopped flat leaf parsley
  1. in a small pot mix bulgur with the water and the salt and cook according to the package (12 mins)
  2. In a large skillet drop the anchovies, the garlic, the oil, the butter and let it go on low heat for a few minutes, till the butter is melted and the anchovies have almost disappeared. You should be smelling the garlic getting fragrant
  3. In the meantime, cut the beets into small cubes
  4. when the oil and butter mix is nice and fragrant turn up the heat a little and add the beets twisting and turning them, covering them with the lovely dressing we have just prepared
  5. When Mr. Bulgur is cooked, add it to the beets and let it simmer in the pink juices a little.
  6. Finish with some nice parsley
  7. Have it warm, not hot. It is nice and sweet. The beets have lost their earthy flavor and are super sweet. If you did it right, I dare you tasting the anchovies.
Recipe by Foodies' Place at