M i n d f u l c o o k i n g  

Root Vegetable Salad with a Warm Balsamic and Chilli Dressing 

Ingredients 
For the Salad 
100g of salad leaves of your choice 
6-8 baby carrots  
4-6 cooked beetroot (not in vinegar) 
2-3 echalion shallots 
1/4 cup of bulgar wheat 
1/4 cup of toasted flaked almonds 
100g of feta cheese cut into cubes 
 
For the Dressing 
2tblsp of balsamic vinegar 
4tblsp of olive oil 
A good pinch of salt 
1 tsp of dried chilli flakes or to taste 
Method 
 
1. Boil the bulgar wheat in boiling salted water till it is cooked but still has a bite. Drain and set aside to dry. 
 
2. Cut the baby carrots in half and boil for 2-3 minutes. Tip into ice cold water and drain and set aside. 
 
3. Cut each beetroot into four chunks. 
 
4. Cut the shallots lengthways and in a very hot and dry pan char them from each side and let them cool. 
 
5.Now toss together all of the salad ingredients and put on a platter. 
 
6. For the dressing warm some olive oil on a very low heat, mix in the balsamic vinegar and salt. Pour on top of the salad and sprinkle with chilli flakes. Serve warm. 
 
Our site uses cookies. For more information, see our cookie policy. Accept cookies and close
Reject cookies Manage settings