Roast Beetroot, Feta And Bulgur Wheat Salad

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Donal Skehan
Nutrition per serving    (USDA % daily values)
CAL
724
FAT
70%
CHOL
22%
SOD
55%

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Ingredients for 4 servings

4 fresh beetroot, tops sliced off

12 boiled baby potatoes, sliced in half

200 g of feta cheese, roughly crumbled

250 g of bulgur wheat

1 tablespoon of balsamic vinegar

3 tablespoons of extra virgin olive oil

1 teaspoon of Dijon mustard

1 garlic clove, finely minced

A good pinch of sea salt and ground black pepper

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