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Categories:
beets extra-virgin olive oil coarse kosher salt black pepper bulgur wheat red wine vinegar mustard canola oil dill parsley
Viewed: 51 - Published at: 9 years agoIngredients
- 1/2 pound beets
- 13 cup plus 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon coarse kosher salt, more as needed
- Black pepper, as needed
- 1 cup medium bulgur wheat
- 1/4 cup red wine vinegar
- 1 1/2 teaspoons Dijon mustard
- 13 cup canola oil
- 3 tablespoons chopped dill
- 3 tablespoons chopped parsley
Method
- Heat oven to 450 degrees.
- Place beets in a baking pan and drizzle with 1 tablespoon oil, a couple of tablespoons water and a sprinkling of salt and pepper.
- Cover beets with heavy foil and bake until tender when pierced with a knife, 25 to 30 minutes if small, 30 to 45 minutes if medium-sized, 45 to 60 minutes if large.
- Let beets cool, then peel and dice.
- Place bulgur in a large bowl.
- In a medium pot, combine 2 cups water with beets.
- Bring to a boil and simmer for 2 minutes.
- Strain beets, reserving liquid.
- Measure out 11/2 cups liquid and season with 1/4 teaspoon salt.
- Pour over bulgur.
- Cover bowl tightly with plastic wrap and let sit until liquid is absorbed, about 1 hour.
- Transfer beets to a blender.
- In a small bowl, whisk together vinegar, mustard and a large pinch each salt and pepper.
- Whisk in remaining 1/3 cup olive oil and the canola oil; add more salt and pepper if needed.
- Pour dressing over beets and pulse until mixture forms a coarse puree.
- Add half the beet vinaigrette to bulgur and toss well.
- If bulgur seems dry, add a little more dressing, to taste.
- Toss in parsley and dill and more salt and pepper if needed.
- Serve at once or refrigerate for up to 2 days.
