Beet Salad with Yogurt Bulgur & Herbs
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
To make ahead: Make kishk (Step 1) and refrigerate for up to 2 days.
Serving Size: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.