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

Beet Greens & Bulgur Salad with Feta & Pistachios

Total Time
50 min
20 min
20 min
This recipe is a terrific example of why you should never toss the green tops from fresh beets. They’re highly nutritious (rich in iron and beta carotene) and wonderful sautéed to serve as a side dish with a squeeze of lemon or splash of pepper vinegar. One big bunch of beets should yield enough greens and stems for this recipe. We used leaves from different colored beets. Bulgur lends heft to this vegetarian salad, but it's the nutty crunch of pistachios, the salty tang of creamy feta, and the lemony dressing that hits this bountiful bowlful out of the salad park.


Uncooked bulgur

¾ cup(s)

Fresh lemon juice

2 Tbsp

Extra virgin olive oil

4 tsp, divided


1 Tbsp, chopped, finely chopped


1 small clove(s), minced


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(es), or to taste


2 Tbsp, finely chopped

Crumbled feta cheese

¼ cup(s)

Unsalted dry roasted pistachio nuts

¼ cup(s), roughly chopped


  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 cup