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.
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Other: 10 Minutes
- 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. 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 wheelshaped slices.
- 4. Cut beet in half lengthwise. Turn beet halves, cut side down, and cut into thin half moonshaped 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.
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