Description	Recipes	Storage
	Beetroot Tabouli Bulgar wheat Beets Parsley Mint Garlic Lemon Juice Olive Oil Feta Cheese Salt and pepper Red onion  The amounts will depend on much salad you wish to make. We used a cup of bulgar wheat and four beetroot. For each 1/4 cup bulgar wheat add   1/4 cup boiling water. Rest for 10 minutes. Wrap beets in foil and roast for 1 hour at 160C. Cool, peel and cut into cubes. Add oil, lemon juice, chopped herbs and salt and pepper to soaked bulgar wheat. Taste and adjust as required. Stir through beet cubes.  Place   salad on platter.Sprinkle some crumbled feta over.  Add onion slices and serve.