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The bulgur in this salad is inspired by kishk, a crumbly cheese made by fermenting bulgur in buttermilk and yogurt. Chef Reem Assil, owner of Reem's California in Oakland, prepares this quicker version by skipping the fermentation and using labneh or Greek yogurt instead. If you want extra tang, let the bulgur mixture sit for 24 hours before making the salad. Crumbled goat cheese can be swapped in for the bulgur mixture if you prefer.

EatingWell Magazine, December 2020


Recipe Summary

25 mins
1 hr
1 hr 25 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Mix labneh (or yogurt), bulgur and 1/2 teaspoon salt in a medium bowl. Cover with plastic wrap and let stand at room temperature for 1 hour or up to 24 hours.

  • Preheat oven to 400°F.

  • Toss beets with 1 tablespoon oil and spread on a rimmed baking sheet. Roast, flipping once, until browned and tender, about 30 minutes.

  • Whisk vinegar, shallot, garlic, pepper and the remaining 1/4 teaspoon salt in a large bowl. Gradually whisk in the remaining 4 tablespoons oil. Stir in cilantro and parsley. Add arugula, walnuts, the beets and the bulgur mixture and toss to coat.


To make ahead: Make kishk (Step 1) and refrigerate for up to 2 days.

Nutrition Facts

1 1/2 cups
218 calories; fat 14g; cholesterol 2mg; sodium 310mg; carbohydrates 19g; dietary fiber 4g; protein 6g; sugars 8g; niacin equivalents 1mg; saturated fat 2g; vitamin a iu 809IU.