Thursday, September 26, 2013

Cold Beet & Bulgur Salad


This posting is the biggest un-recipe I've ever posted. Its not really a recipe, its more of a way to use up vegetables and other odds n' ends in the refrigerator. After I haphazardly decided to un-thaw 4 cups of bulgur, there sat the bulgur, waiting, wanting. One cup of bulgur consumption later I'm left with 3 cups of bulgur. Bake bread? Too busy. Make soup? Too many leftovers. Toss with beets? Yes! What pairs deliciously with beets? Carrots, celery, green onion, orange juice, walnuts and feta, that's what! 

The grains you choose are interchangeable. I've made this salad  on two different occasions once with barley, once with bulgur - both excellently chewy and full of flavor. I'm thinking the texture of wheat berries and steel-cut oats would be fab, too. Please let me know if you try it! 

The variations are endless as to what you can add to your beet salad....add some dried cherry or cranberry, change the orange for lemon, chop in a apple. You could pump up the vinaigrette and add honey and dijon mustard. 

The possibilities are endless, make it your own. Its all about the flavors of the sweet, tangy and citrus. Enjoy!


Cold Beet & Bulgur Salad
serves 4 as side, 2 as main

3 cups cooked whole grain (such as bulgur, wheat berries, steel-cut oats, barley) 
5 small beets, roasted, peeled, and coarsely chopped
1 carrot, shredded
1/2 cup celery, diced fine
3 green onions, chopped
1/2 cup walnuts, toasted and chopped
1 orange, zested and juiced
4 tablespoons olive oil
salt and pepper, to taste
cheese, for topping (feta or bleu cheese)

In a medium sized bowl toss in grains, beets, carrot, celery, green onions, and walnuts. Drizzle over zest, juice and olive oil. Season with salt and pepper. Toss well. Chill. Sprinkle cheese over top.