Beet Greens & Bulgur Salad with Feta & Pistachios
5
Points®
Total Time
50 min
Prep
20 min
Cook
20 min
Serves
6
Difficulty
Easy
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.
Ingredients
Uncooked bulgur
¾ cup(s)
Fresh lemon juice
2 Tbsp
Extra virgin olive oil
4 tsp, divided
Shallot
1 Tbsp, chopped, finely chopped
Garlic
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(es), or to taste
Chives
2 Tbsp, finely chopped
Crumbled feta cheese
¼ cup(s)
Unsalted dry roasted pistachio nuts
¼ cup(s), roughly chopped
