©Mitch in the Kitchen
For a hot pink take on tabbouleh, give this easy summer salad a go. Add any fresh herbs you have on hand for a supremely bright dish.
1 Tbs Extra-virgin olive oil
1/2 large Onion, finely diced
1 Garlic cloves, minced
1 cup Uncooked bulgur
1/2 teaspoon Ground cumin
1 1/2 pounds Beets with greens, separated, stems removed and discarded, leaves thinly sliced; roots peeled and cut into 1/2-inch dice
3/4 teaspoon Fine sea salt
1/4 teaspoon Freshly ground black pepper
1 Tbs Freshly squeezed lemon juice
1/3 cup Toasted nuts
1. Heat the oil in a deep saute pan or Dutch oven over medium heat. Add the onion and garlic, and cook, stirring often, until they begin to soften, about two minutes. Add the bulgur and cumin and stir constantly until the bulgur becomes darker in color and fragrant, about two minutes.
2. Add the beets, 2 1/2 cups water, the salt, and pepper. Turn up the heat and bring the mixture to a boil, then reduce the heat to maintain a simmer. Cover and let cook until almost all of the liquid has been absorbed, about 15 minutes. Uncover and add the greens on top of the bulgur (do not stir them in); cover and cook until they are just wilted, about 5 minutes. Uncover, stir the greens into the bulgur, and continue to cook until any remaining liquid has evaporated, 2 to 5 minutes.
3. Turn off the heat, and stir in the pine nuts and lemon juice. Cover until ready to serve. Serve warm or cold.