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 tbsp extra-virgin olive oil
1/2 large onion, finely diced
1 garlic clove, minced
1 cup uncooked bulgur
1/2 tsp ground cumin
1 1/2 pounds beets with greens removed, stems discarded, and leaves thinly sliced; roots peeled and cut into 1/2-inch dice
3/4 tsp fine sea salt
1/4 tsp freshly ground black pepper
1 tbsp lemon juice, freshly squeezed
1/3 cup toasted nuts
1) Heat the oil in a deep sauté pan or Dutch oven over medium heat. Add 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 beets, 2 1/2 cups water, salt and pepper. Turn up the heat and bring mixture to a boil, then reduce heat to maintain a simmer. Cover and let cook until almost all of the liquid has been absorbed, about 15 minutes. Uncover and add greens on top of the bulgur (do not stir them in); cover and cook until they are just wilted, about 5 minutes. Uncover, stir 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.
Thumbnail image ©Mitch in the Kitchen