Beet, Bulgur, and Orange Salad with Parsley Vinaigrette

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.

Yield: 4 servings (serving size: 1 salad)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 301
  • Calories from fat: 0.0%
  • Fat: 13.6g
  • Saturated fat: 5.2g
  • Monounsaturated fat: 6.5g
  • Polyunsaturated fat: 1.4g
  • Protein: 10.6g
  • Carbohydrate: 37.8g
  • Fiber: 8.6g
  • Cholesterol: 13mg
  • Iron: 1.8mg
  • Sodium: 274mg
  • Calcium: 89mg


  • 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)


  1. 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. 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. 3. While beet cooks, peel oranges; cut crosswise into thin wagon wheel–shaped slices.
  4. 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. 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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