Bulgur Salad with Beetroot and Feta

A vibrant and nutritious salad combining earthy roasted beetroot, hearty bulgur wheat, kidney beans, and cubes of cheddar cheese, all tossed in a simple lemon-oregano dressing.

Ingredients

• 1/4 cup (50g) bulgur wheat
• 1 small roasted beetroot, peeled and cubed
• 1/4 cup (40g) red kidney beans, rinsed
• 1 oz (30g) cheddar cheese, cubed
• 1 small handful arugula
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 pinch dried oregano

Instructions

1. Cook the bulgur according to package instructions. Let it cool slightly.
2. In a small bowl, whisk the dressing by mixing olive oil, lemon juice, and dried oregano.
3. In a larger salad bowl, combine the cooled bulgur with the cubed beetroot, kidney beans, cheese, and arugula.
4. Pour the dressing over the salad and mix gently to combine. Adjust seasoning to taste.

Enjoy!