A few sprigs of fresh parsley or dill, for garnish
Instructions
Place the bulgur in a medium mixing bowl. Add the boiling water and stir with a spoon. Cover completely and set aside until the bulgur has absorbed all of the water and is tender, about 10 minutes. (If there is some liquid remaining - which is not typical - , drain it completely). Fluff the bulgur with a fork. Set aside to cool down.
Meanwhile, wash and peel the beets, then grate on the fine side of a box grater. Add the beets to the bulgur.
Wash and grate the green apple (do not peel) on the coarse side of the grater. Add to the bulgur.
Add the fresh herbs and walnuts to the bowl. Mix gently with a spoon.
Add the olive oil, lemon juice, pomegranate paste, and salt and pepper to taste. Stir with a spoon.
Cover the bowl and chill it in the refrigerator for at least 30 minutes to allow the flavors to blend.
Transfer the salad to a serving dish. Garnish with fresh parsley or dill and serve.