Beet, Bulgur, and Orange Salad with Parsley Vinaigrette

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)

Preparation

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.