Name: Beet Salad with Yogurt Bulgur & Herbs
Total time: 85 min
Ingredients: 0.75 cup plain labneh or whole-milk plain Greek yogurt; 0.5 cup bulgur, preferably fine; 0.75 teaspoon salt, divided; 1.5 pounds small-to-medium beets, peeled and cut into 1/4-inch-thick wedges; 5 tablespoons extra-virgin olive oil, divided; 0.25 cup champagne vinegar; 1 tablespoon finely chopped shallot; 1 clove garlic, minced; 0.25 teaspoon ground pepper; 0.25 cup finely chopped fresh cilantro; 0.25 cup finely chopped fresh parsley; 8 cups lightly packed arugula (6 ounces); 0.5 cup chopped walnuts, toasted

Beet Salad with Yogurt Bulgur & Herbs

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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.

By Reem Assil

Published on November 6, 2020

Active Time:

25 mins

Marinate Time:

1 hr

Total Time:

1 hr 25 mins

Servings:

Nutrition Profile:

Egg Free High Fiber Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

¾ cup plain labneh or whole-milk plain Greek yogurt
½ cup bulgur, preferably fine
¾ teaspoon salt, divided
1 ½ pounds small-to-medium beets, peeled and cut into 1/4-inch-thick wedges
5 tablespoons extra-virgin olive oil, divided
¼ cup champagne vinegar
1 tablespoon finely chopped shallot
1 clove garlic, minced
¼ teaspoon ground pepper
¼ cup finely chopped fresh cilantro
¼ cup finely chopped fresh parsley
8 cups lightly packed arugula (6 ounces)
½ cup chopped walnuts, toasted

Directions

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.

Tips

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

Nutrition Facts (per serving)

218	Calories
14g	Fat
19g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size 1 1/2 cups
Calories 218
% Daily Value *
Total Carbohydrate 19g	7%
Dietary Fiber 4g	14%
Total Sugars 8g
Protein 6g	12%
Total Fat 14g	18%
Saturated Fat 2g	10%
Cholesterol 2mg	1%
Vitamin A 809IU	16%
Sodium 310mg	13%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.