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Beet, Bulgur, and Orange Salad with Parsley Vinaigrette

Oxmoor House
Prep time 7 mins
Cook time 10 mins
Other time 10 mins
Yield 4 servings (serving size: 1 salad)
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.

Ingredients

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

Nutrition 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

How to Make It

  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.

  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.

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