Grain Salad with Mozzarella and Roasted Beet
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Source: https://recipheon.com/en/recipes/main-dishes/grain-salad-with-mozzarella-and-roasted-beet
About this recipe
Mozzarella and roasted beet grain salad is a light yet filling meal with bulgur and arugula. Bulgur forms the substantial base, beets add sweetness and depth, and mozzarella balances the salad with its mild dairy flavor. Add the arugula after the bulgur has cooled slightly so the leaves stay fresh rather than wilt. A drizzle of olive oil is enough to finish the salad because the ingredients have plenty of character without a heavy dressing.
Ingredients
Servings: 2
100 g mozzarella
100 g bulgur
2 roasted beets
a handful of arugula
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
Steps
Cook the bulgur for 10–12 minutes, then let it stand for 5 minutes to cool slightly.
Cut the mozzarella and beets into pieces that are easy to toss with the arugula.
Rinse the arugula and dry it thoroughly before combining it with the remaining ingredients.
Toss the bulgur with the arugula, beets, and mozzarella. Add 1/4 teaspoon salt and 1/8 teaspoon black pepper, then mix thoroughly.
Drizzle with olive oil just before serving so the arugula does not lose its freshness.
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