Bulgur-Paprika Salad Towers with Beetroot

Ingredients

• 2 beets
• 1 sprig thyme
• 1 sprig rosemary
• 9 tbsp Olive oil
• 250 ml tomato juice
• 100 g bulgur
• 6 carrots
• 1 tbsp coriander seeds
• Salt
• black pepper
• 150 ml Vegetable broth
• 2 tbsp honey
• 1 tbsp Lemon Juice
• 2 tbsp vinegar
• 1 tbsp Maple Syrup
• 1 Garlic clove
• 1 yellow bell pepper
• 0.5 bunch chives (10 g)
• 1 bunch parsley (20 g)
• 1 ripe Mango
• 10 g ginger (1 piece)
• 1 Organic Lime
• 1 red pepper
• 4 tbsp white sesame (40 g)
• 50 ml plant oil for frying
• 2 tbsp herb oil

Instructions

1. 1.

   Clean the beetroot, place it with thyme and rosemary in a baking dish and drizzle with 1 tbsp olive oil. Bake in a preheated oven at 200 °C (180 °C fan or gas level 3) for about 60 minutes. While the beetroot is roasting, bring tomato juice to a boil in a pot. Stir in bulgur and cover; let it simmer on low heat for about 20 minutes.

2. 2.

   Meanwhile peel and halve carrots lengthwise. Heat 1 tbsp olive oil in a pan. Sauté carrots over medium heat on both sides for 5–7 minutes. Crush coriander seeds in a mortar. Season carrots with salt, pepper and sprinkle with coriander. Pour broth over them and simmer for another 7 minutes. Add honey and reduce until thickened. Cool carrots and cut into small cubes.

3. 3.

   Whisk together lemon juice, vinegar, 3 tbsp olive oil and maple syrup; season with salt and pepper. Peel and finely chop garlic and add it. Dice the bell pepper. Wash chives, pat dry and slice into rings. Wash parsley, pat dry, set aside half and finely chop the rest. Toss bulgur with the vinaigrette and add peppers, chives and parsley.

4. 4.

   Peel mango, remove flesh from the pit and dice. Peel ginger and grate finely. Scrape lime zest, dry it, then squeeze out juice. Dice pepper, removing seeds. Mix remaining oil, lime juice, ginger, lime zest, diced pepper, salt and pepper; combine well with mango.

5. 5.

   Meanwhile toast sesame in a dry pan over medium heat for 2 minutes. Remove beetroot from oven, let cool, peel and slice into 1 cm thick rounds. Toss 4 slices in the toasted sesame seeds.

6. 6.

   Heat plant oil in a pot. Fry remaining parsley for 1–2 minutes. Drain on paper towels. Place four fried parsley pieces in the center of each plate, fill about one‑third with bulgur salad and press down. Remove rings and place one beetroot slice on the salad, then add some coriander carrots. Distribute mango salsa around the towers, drizzle with herb oil and top with fried parsley.