Bulgur

1. 3/4 cup (180 ml) beet juice
2. 1/4 tsp salt
3. 1/2 cup (90 g) fine-grain bulgur
4. 1/2 lemon, the finely grated zest
5. 1 tsp (5 ml) olive oil

Vegetables

1. 2 beets of various colours (Chioggia and yellow), peeled and thinly sliced with a mandoline
2. 8 Brussels sprouts, broken into leaves and blanched
3. 2 tbsp (30 ml) olive oil
4. 2 tbsp (30 ml) lemon juice
5. 1 tsp chopped fresh dill
6. 5 tomatoes of various colours (Green Zebra and yellow cocktail), cut into wedges or sliced, to taste

Salmon

1. 1 1/2 lb (675 g) skinless salmon, cut into 4 steaks
2. 1 tbsp (15 ml) olive oil
3. Salt and pepper