CHARRED BRUSSELS, BEETROOT & BULGUR SALAD
Love your leftovers - use a surplus of festive Brussels and blue cheese in this throw-together, vegetarian seasonal salad that's 2 of your 5 a day
Provided by Chelsie Collins
Categories Lunch
Time 20m
Number Of Ingredients 10
Steps:
- Put the bulgur in a small saucepan and cover with 300ml water. Bring to the boil, reduce to a simmer, cover and cook for 5 mins or until tender. Drain.
- Meanwhile, heat a griddle pan over a high heat until very hot. Cook the sprouts until char lines appear, then set aside.
- Make the dressing by combining all the ingredients in a small bowl with 1 tbsp water and a little seasoning.
- In a large bowl, combine the bulgur with the Brussels, beetroot, onion, tomatoes, parsley and some seasoning. Divide between bowls and drizzle with the dressing, serving extra on the side.
Nutrition Facts : Calories 732 calories, Fat 38 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 13 grams sugar, Fiber 12 grams fiber, Protein 22 grams protein, Sodium 0.9 milligram of sodium
MEDITERRANEAN BULGUR SALAD
Whether it's nutritioin or taste you're after, it doesn't get any better than this. Bulgur, beans, tomatoes, pine nuts and olive oil team up in this vegetarian main dish salad. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, bring broth and bulgur to a boil over high heat. Reduce heat; cover and simmer for 20 minutes or until tender and broth is almost absorbed. Remove from the heat; let stand at room temperature, uncovered, until broth is absorbed. , In a small bowl, whisk the oil, lemon juice, parsley, salt and pepper. , In a large serving bowl, combine the bulgur, beans, tomatoes, cucumber and onions. Drizzle with dressing; toss to coat. Sprinkle with cheese and pine nuts.
Nutrition Facts : Calories 298 calories, Fat 17g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 657mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 8g fiber), Protein 10g protein.
TELEPAN'S BEET AND BULGUR SALAD
Most bulgur salads I've met follow the tabbouleh model. They are either predominantly tan in color, or predominantly green, depending upon whether the grain or the parsley is emphasized in the recipe. This bulgur salad, a recipe from the chef Bill Telepan at Telepan restaurant on the Upper West Side, is exuberantly different. Instead of softening the bulgur in boiling water, his recipe calls for homemade beet broth. And instead of parsley, scallions and tomatoes, puréed beets add vegetable matter to the mix. It's an earthy, bright and dazzlingly fuchsia take on the familiar salad, as palate-pleasing as it is eye-catching.
Provided by Melissa Clark
Categories salads and dressings
Time 1h15m
Yield 6 servings
Number Of Ingredients 10
Steps:
- 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 purée. 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.
Nutrition Facts : @context http, Calories 334, UnsaturatedFat 23 grams, Carbohydrate 22 grams, Fat 27 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 129 milligrams, Sugar 3 grams, TransFat 0 grams
GRILLED BEET & CHARRED CITRUS SALAD
Make and share this Grilled Beet & Charred Citrus Salad recipe from Food.com.
Provided by Rick M.
Categories Citrus
Time 1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Prepare a grill for medium high heat; thoroughly clean grates and brush with oil. Grill whole, unpeeled beets, covered, turning every 10 minutes, until tender and a skewer or cake tester can easily slide into the center, 40-50 minutes. Transfer to a large bowl and cover tightly with plastic wrap and let steam for 30 minutes. Using a paper towel, rub beet to remove skin (it should slip off easily, wear gloves to avoid staining your hands). Trim root end and cut beets into wedges.
- Meanwhile, grill oranges and lemons, turning once, until fruit is caramelized and peel is charred, 8 to 10 minutes.
- Toss beets with a squeeze of the grilled citrus, a drizzle of olive oil, some flaky sea salt, and freshly ground black pepper. Top with mint, chives and toasted sesame seeds.
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