3/4 cup (180 ml) beet juice

1/4 tsp salt

1/2 cup (90 g) fine-grain bulgur

1/2 lemon, the finely grated zest

1 tsp (5 ml) olive oil

In a saucepan, bring the beet juice and salt to a boil. Add the bulgur. Cover, remove from the heat and let rest for 15 minutes. Transfer to a bowl and let cool. Add the lemon zest and olive oil. Set aside.

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