Salad

Bulgur Salad with Turnip Juice

RecipesSalad
Turnip, a root vegetable frequently used especially in Anatolian cuisine, can also be used as the main ingredient in various dishes. In this recipe, we make a delicious salad by combining the taste and color of Berrak Turnip Juice with bulgur.   This salad, which is a perfect option for both vegans and vegetarians, can also be a great side dish with meat dishes. Bulgur Salad with Turnip, a light, nutritious and practical recipe, will be on your table as a part of traditional Anatolian culinary culture. Enjoy your meal.
What you need

Ingredients

Step by step

Preparation

7 steps
Step 1 / 7

Place the bulgur and Berrak Turnip Juice in a medium-sized pot.

Berrak

Products used in this recipe

Berrak Turnip JuiceBerrak Turnip JuiceBerrak Pepper Stuffed Green OlivesBerrak Pickled GherkinsBerrak Pickled GherkinsBerrak Extra Virgin Olive OilBerrak Extra Virgin Olive OilBerrak Pickled GarlicBerrak Pickled Garlic
Discover more

You may also be interested in these recipes

Arugula Salad with Berrak Beetroot Pickles and WalnutsArugula Salad with Berrak Beetroot Pickles and Walnuts Gourmet Potato Salad with Cornichons and Mustard Gourmet Potato Salad with Cornichons and MustardCheddar Cheese Hot Dip with JalapeñosCheddar Cheese Hot Dip with JalapeñosChicken Skewers Marinated in Pickle JuiceChicken Skewers Marinated in Pickle JuiceCanapés with Roasted Peppers and LabnehCanapés with Roasted Peppers and LabnehYogurt Beet Pickle MezzeYogurt Beet Pickle Mezze

Bulgur Salad with Turnip Juice

Bulgur Salad with Turnip Juice

Ingredients

  • 1 cup coarse bulgur
  • 2 cups Berrak Turnip Juice
  • 4-5 Berrak Pickled Beetroot
  • 10 Pepper Stuffed Green Olives
  • 6-7 Berrak Pickled Gherkins
  • 4-5 tablespoons of Berrak Extra Virgin Olive Oil
  • 3-4 Berrak Pickled Garlics, optional
  • 5-6 Berrak Pickled Jalapeño Peppers, optional
  • Parsley, dill, arugula and similar herbs, optional
  • Juice of 1 lemon
  • Salt

Preparation

  1. Place the bulgur and Berrak Turnip Juice in a medium-sized pot.
  2. Cook bulgur over low heat until it absorbs its water, just like pilaf.
  3. Leave the bulgur, which has absorbed its water, to brew.
  4. While the bulgur is brewing and cooling, chop the green olives, beetroot and cucumber pickles, and optional garlic and jalapeño pepper pickles into small cubes..
  5. If you wish, finely chop the herbs you have prepared according to your taste and mix them into your salad or add them during service.
  6. Add all the chopped ingredients, olive oil, salt and lemon juice to the cooled bulgur and mix.
  7. Let it rest for about 1 hour and then serve.