Beet Greens and Bulgur Salad with Feta and Pistachios
5
Points®
Total time: 50 min • Prep: 20 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
Don’t toss the greens from fresh beets. They’re highly nutritious (rich in iron and beta carotene) and wonderful sautéed.
Ingredients
Uncooked bulgur
¾ cup(s), (180 ml)
Fresh lemon juice
2 tbsp(s), (30 ml)
Extra virgin olive oil
4 tsp(s), (20 ml) divided
Shallots
1 tbsp(s), (15 ml) finely chopped
Garlic
1 clove(s), small, minced
Honey
1 tsp(s), (5 ml)
Kosher salt
½ tsp(s), (2 ml)
Uncooked beet greens
4 oz, (115 g) leaves chopped, stems thinly sliced
Table salt
1 pinch(es)
Chives
2 tbsp(s), (30 ml) finely chopped
Crumbled feta cheese
¼ cup(s), (60 ml)
Unsalted dry roasted pistachio nuts
¼ cup(s), (60 ml) roughly chopped
Instructions
1
Bring 375 ml (1 1/2 cups) water to a boil in a small saucepan; stir in bulgur. Cover pot and turn off heat; let bulgur sit 20 minutes. Drain bulgur well; spread on a rimmed baking sheet and let cool 10 minutes.
2
Meanwhile, in a small bowl, whisk together lemon juice, 15 ml (1 Tbsp) oil, shallot, garlic, honey, kosher salt and pepper.
3
Heat remaining 5 ml (1 tsp) oil in a large nonstick skillet; add beet stems and cook, stirring, 1 minute. Add beet greens and cook, tossing, until just wilted, 1 minute; season lightly with salt.
4
Combine bulgur, beet stems and greens, and chives in a serving bowl; pour dressing over and toss well. Sprinkle with feta and pistachios.
5
Serving size: 150 ml (2/3 cup)
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