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

Beet Greens and Bulgur Salad with Feta and Pistachios

3 - 5
PersonalPoints™ per serving
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

Uncooked shallot(s)

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

Garlic clove(s)

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


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.