rollmops with beetroot and bulgar wheat salad

ingredients:

1. 200g beetroot
2. 1/2 cup bulgar wheat
3. 100g cherry tomatoes
4. 100g capers
5. 31g fresh coriander  
6. 140g rollmops

directions:

1. preheat the oven to 180*c
2. remove and discard stems and leaves from beetroot. rub the beetroot with the 2 tbsp of olive oil. wrap the oiled beetroot in foil and roast for 1 hour and 15 minutes.
3. remove the beetroot from the oven.
4. toast the bulgar wheat in a dry frying pan over a medium to high heat, stirring occasionally for 5 to 7 minutes. it should make popping sounds in the pan and brown slightly.
5. add the water to the pan with a pinch of salt and bring to a boil.
6. turn off the heat and leave the bulgar wheat to sit for five minutes.
7. after allowing the beetroot to cool for 15 minutes, remove skin. dice the beetroot into 1 cm cubes.
8. roughly chop coriander and quarter the tomatoes.
9. rinse and drain the capers.
10. transfer the bulgar wheat to a baking tray and spread out to cool.
11. in a serving bowl toss together the cooled bulgur wheat and beetroot cubes, tomatoes  caper, and coriander. 
12. serve the salad topping with rollmops
13. enjoy!