Bulgar Wheat Beet Salad
Welcome to my second post for #TripleSBites! My first post can be found here and it features some spicy Brussels Sprouts
I’ve had so much fun with this challenge – trying to think up dishes that are saucy, spicy, and sexy while still staying within the normal parameters of this blog (cheap, healthy, vegetarian). Tonight’s dish is certainly healthy, and as long as shopping in the bulk bin section of your grocery store it should be on the cheap side, while the vegetarian goes without saying- this dish can also easily go vegan by swapping the goat cheese for a soft cashew cheese or leaving it out all together. This salad is actually one of the first dishes I wanted to do, but it has gone through a few versions. The original concept involved endive boats with roasted beets, bulgur, and goat cheese which then evolved into cucumber boats stuffed with raw beets, bulgur, and goat cheese – both topped with a balsamic dressing. Yet, something always seemed to be missing. Then I received another sponsor goody, this time a bottle of Roasted Beet Vinaigrette thanks to Out of the Weeds – and finally had my missing component.
1 tbsp olive oil
3 cloves garlic, minced
1/2 tbsp Gourmet Garden Italian Herbs
1/2 vidalia onion, diced
2 cups water
1 cup bulgur wheat, pre-rinsed
1 cucumber, diced
2 roma tomates, diced
1 cup chickpeas, pre-soaked
1/2 cup goat cheese (optional), crumbled
radicchio lettuce leaves (two per serving)
1/4 cup Out of the Weeds Roasted Beet Dressing
- Heat the oil in a large saucepan over medium heat, add the garlic and onion and cook for 7 minutes before adding the herbs. Cook for an additional minute, stirring to prevent burning
- Add the water and bulgur wheat and bring to a quick boil before adding the chickpeas. Then cover and turn heat to low, simmering for 20 minutes.
- Fluff the bulgur then stir in the Roasted Beet dressing along with the cucumber and tomato.
- Line a bowl with two of the radicchio leaves (creating a mini bowl) and serve the bulgur salad in the middle. Top with the crumbled goat cheese (optional)
- Serve and Enjoy!
As a bonus, the dressing turned my dish a fantastic shade of pink – which is rather perfect for the upcoming holiday! The radicchio offered a tart contrast to the earthy beets while the cucumber provided a needed crunch. The fact that the dressing turned everything pink (seriously, pink!!!) just added a whole new level of awesome. Dropping the chickpeas and reducing the portion size would turn this pink treat in to a fantastic side for herb crusted tofu, fish, or chicken.
Note: I received Out of the Weeds Roasted Beets Dressing as part of the #TripleS blog challenge, which started February 2nd. I was not required to use the products, or post anything about them outside of acknowledging that I received them, so all opinions and experiences are my own.
Did I mention there are 19 (!) other awesome bloggers participating in TripleSBites?!? Make sure to check them all out: