This is where it starts:
I think it is actually 5 x Detroit and 1 x Red Ace (the redder one, at left of the photo above).
The first task was to cook the beetroot - boiled for about 40 mins in a large pan. After draining, the beetroot was cooled, peeled and cut into very small dice. I also put about 50 grams of Bulghur in a pyrex bowl and then "cooked" it by covering it generously with boiling water and leaving it to stand for about an hour, during which time it absorbed all the water.
|Only 4 ingredients: beetroot, bulghur, mint, oil|
I gathered a couple of large handfuls of fresh Mint from the garden and used my hachoire / mezzaluna to chop it finely. Then it was simply a matter of combining the ingredients together, with a little splash of oil to keep them moist. The result was very pleasing to taste - and visually stunning!