Prep Time
7 Mins
Cook Time
10 Mins
Other Time
10 Mins
Yield
4 servings (serving size: 1 salad)
Oxmoor House

How to Make It

Step 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.

Step 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.

Step 3

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

Step 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.

Step 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.

Step 6

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.

Cooking Light Fresh Food Fast Weeknight Meals

You May Like

Ratings & Reviews