Beet, Bulgur, and Orange Salad with Parsley Vinaigrette

Oxmoor House
Beet, Bulgur, and Orange Salad with Parsley VinaigretteRecipe
Oxmoor House
We shaved minutes off the cook time of this meatless main-dish salad by microwaving the beets. Traditional cooking methods, such as baking, boiling, steaming, and roasting, can require 45 minutes or longer.
4 servings (serving size: 1 salad)


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1 3/4 cups water
1 cup uncooked bulgur
1 medium beet, peeled
2 navel oranges
1/2 cup (4 ounces) crumbled goat cheese
Fresh parsley leaves (optional)


Prep: 7 Minutes
Cook: 10 Minutes
Other: 10 Minutes

1. Bring water to a boil in a medium saucepan; stir in bulgur. Cover, remove from heat; let stand 10 minutes. Rinse with cold water; drain.

2. While water for bulgur comes to a boil, place beet on a plate; cover with 3 layers of damp paper towels. Microwave at HIGH 6 minutes or until tender.

3. While beet cooks, peel oranges; cut crosswise into thin wagon wheel–shaped slices.

4. Cut beet in half lengthwise. Turn beet halves, cut side down, and cut into thin half moon–shaped slices; place in a bowl. Add 3 tablespoons Parsley Vinaigrette; toss until coated.

5. Stir remaining vinaigrette into bulgur. Spoon bulgur evenly onto each of 4 serving plates. Top evenly with beets and orange slices; sprinkle with cheese and parsley, if desired.

shortcut kitchen tip To quickly remove the peel from an orange, cut a thin slice from the top and bottom of the orange so the fruit will stand upright. Stand the orange vertically on the cutting board. Using a sharp knife, remove the skin in 1/2-inch slices. Be sure to remove the white pith, which can be very bitter.

Created date

January 2011

Nutritional Information

Calories 301
Caloriesfromfat 0.0 %
Fat 13.6 g
Satfat 5.2 g
Monofat 6.5 g
Polyfat 1.4 g
Protein 10.6 g
Carbohydrate 37.8 g
Fiber 8.6 g
Cholesterol 13 mg
Iron 1.8 mg
Sodium 274 mg
Calcium 89 mg