Ingredients
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1¾ cups Water
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1 cup uncooked Bulgur
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1 medium Beetroot
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2 navel Orange
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1⁄2 cup (4 ounces) crumbled Goat Cheese
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Fresh Parsley
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Parsley Vinaigrette
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2 tablespoons coarsely chopped fresh Parsley
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2 tablespoons Red Wine Vinegar
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2 tablespoons Olive Oil
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1⁄4 teaspoon Salt
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1⁄4 teaspoon freshly ground Black Pepper
Directions
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.
Steps
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1
Done
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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. |
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2
Done
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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. |
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3
Done
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While beet cooks, peel oranges; cut crosswise into thin wagon wheel–shaped slices. |
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4
Done
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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. |
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5
Done
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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. |
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6
Done
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Parsley VinaigretteCombine all ingredients in a small bowl, stirring with a whisk. |
