Beet Greens and Bulgur Salad with Feta and Pistachios

4
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)

fresh lemon juice

2 Tbsp

extra virgin olive oil

4 tsp, divided

uncooked shallot(s)

1 Tbsp, finely chopped

garlic clove(s)

1 small clove(s), minced

honey

1 tsp

kosher salt

½ tsp

black pepper

¼ tsp, freshly ground

uncooked beet greens

4 oz, leaves roughly chopped, stems thinly sliced

table salt

1 pinch, or to taste

chives

2 Tbsp, finely chopped

crumbled feta cheese

¼ cup(s)

unsalted dry roasted pistachio nuts

¼ cup(s), roughly chopped

Instructions

  1. Bring 1½ c 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, 1 Tbsp oil, shallot, garlic, honey, kosher salt and pepper.
  3. Heat remaining 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: 2/3 c

Notes

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

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