Beet greens and bulgur salad with feta and pistachios
fresh lemon juice
extra virgin olive oil
4 tsp, divided
1 Tbsp, finely chopped
1 small clove(s), minced
¼ tsp, freshly ground
uncooked beet greens
4 oz, leaves roughly chopped, stems thinly sliced
1 pinch, or to taste
2 Tbsp, finely chopped
crumbled feta cheese
unsalted dry roasted pistachio nuts
¼ cup(s), roughly chopped
- 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.
- Meanwhile, in a small bowl, whisk together lemon juice, 1 Tbsp oil, shallot, garlic, honey, kosher salt and pepper.
- 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.
- Combine bulgur, beet stems and greens, and chives in a serving bowl; pour dressing over and toss well. Sprinkle with feta and pistachios.
- Serving size: 2/3 c