1Cut the branches of beets 10 cm away from the beets and wash carefully with a brush. Peel the barks thin and cut them into half.
2Take them into an oven tray and flavour them with branch thyme, clove garlic, Riviera olive oil, salt and black pepper.
3Divide beets into 5 equal portions along with the garlics. Wrap each beet portion into folio airtight. Bake the beets for 1 hour in an oven at 180 degrees.
4Remove the folio after baking and keep baking for 20 more minutes to char the top parts of the beets.
5Boil bulgur with 3 glasses of water for 1 hour until you are sure it is done. Filter it and let excess starch go with cold water. Take cooling bulgur into an oval cup.
6Chop fresh onions and tomatoes. Remove marjoram leaves and chop. Add them into the salad. Crush brynza with your hands and add into the salad.
7Flavour it with salt, black pepper and natural olive oil. Remove baked beet from the oven and cool them. Take the salad you prepared and take them to a serving plate.
*Made with Duru Bulgur