Photo of Beet Greens and Bulgur Salad with Feta and Pistachios by WW

Beet Greens and Bulgur Salad with Feta and Pistachios

Points® value
Total Time
50 min
20 min
20 min
Don’t toss the greens from fresh beets. They’re highly nutritious (rich in iron and beta carotene) and wonderful sautéed.


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


1 tbsp(s), (15 ml) finely chopped


1 clove(s), small, minced


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)


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


  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)


One big bunch of beets should yield enough greens and stems for this recipe. We used leaves from different colored beets.