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