Roasted Beet and Bulgur Salad

I was a bulgur virgin, but no longer. Man, this stuff is good. It’s nutty and has a bit of a bite. It’s a nice change from the usual suspects like rice and couscous. This salad is really, really pretty thanks to the red and golden beets.

I saved my beet greens for smoothies and breakfast. I liked them. It’s like a heartier spinach. This is a great dish to save for the next day’s lunch. The bulgur holds up well. The only thing is that the golden beets seem to take a bit longer to roast than the traditional red. It worked out because it gave a bit of a crunch, but if you don’t like slightly undercooked beets, make sure you test them out before you remove them from the oven.

Inspiration: All Seasons Cuisine

Ingredients

  • 3-4 red beets
  • 3-4 golden beets
  • 1 cup bulgur wheat
  • 3/4 cup pecans, toasted
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons olive oil
  • 2 oz goat cheese, crumbled
  • chopped parsley, for garnish [optional]
  • salt
  • pepper

Preparation

  1. Preheat oven to 400º.
  2. Remove beet greens and scrub them clean.
  3. Toss the beets with olive oil and salt before wrapping in a foil packet.
  4. Place in oven for 45-60 minutes depending on your beet sizes.
  5. Bring one cup of water to a boil in a saucepan.
  6. Add the bulgur and a pinch of salt.
  7. Cover and turn off heat.
  8. Allow the bulgur to steam for 20-25 minutes.
  9. When beets cool, cut into quarters and add to a bowl.
  10. Add the bulgur, pecans, oil, and vinegar to the bowl.
  11. Mix thoroughly and add salt and pepper to taste.
  12. Sprinkle with goat cheese and parsley.
  13. Admire the beauty.

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