Beet and Bulgur Salad

By MarielC

Ingredients

• 1/2 pound beets
• 1/3 cup plus 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon coarse kosher salt, more as needed
• Black pepper, as needed
• 1 cup medium bulgur wheat
• 1/4 cup red wine vinegar
• 1 1/2 teaspoons Dijon mustard
• 1/3 cup canola oil
• 3 tablespoons chopped dill
• 3 tablespoons chopped parsley

Details

Servings 6
Adapted from dinersjournal.blogs.nytimes.com

Preparation

Step 1

1. Heat oven to 450 degrees. Place beets in a baking pan and drizzle with 1 tablespoon oil, a couple of tablespoons water and a sprinkling of salt and pepper. Cover beets with heavy foil and bake until tender when pierced with a knife, 25 to 30 minutes if small, 30 to 45 minutes if medium-sized, 45 to 60 minutes if large. Let beets cool, then peel and dice.

2. Place bulgur in a large bowl. In a medium pot, combine 2 cups water with beets. Bring to a boil and simmer for 2 minutes. Strain beets, reserving liquid. Measure out 11/2 cups liquid and season with 1/4 teaspoon salt. Pour over bulgur. Cover bowl tightly with plastic wrap and let sit until liquid is absorbed, about 1 hour.

3. Transfer beets to a blender. In a small bowl, whisk together vinegar, mustard and a large pinch each salt and pepper. Whisk in remaining 1/3 cup olive oil and the canola oil; add more salt and pepper if needed. Pour dressing over beets and pulse until mixture forms a coarse purée. Add half the beet vinaigrette to bulgur and toss well. If bulgur seems dry, add a little more dressing, to taste. Toss in parsley and dill and more salt and pepper if needed. Serve at once or refrigerate for up to 2 days.