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    Bulgur Beet Salad

    Published: Nov 26, 2019 · Modified: Aug 10, 2022 · by Renana · I may get commission for purchases made through links in this post at no extra cost to you.

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    Home » Recipes » Salads » Bulgur Beet Salad

    Bulgur is a common ingredient in a Middle Eastern cuisine. Usually we make tabbouleh salad with bulgur but this salad is a bit different.

    Being a cereal and a whole grain makes the bulgur very filling and this salad can even be considered a meal because you will feel very full after eating it. How many salad recipes do you know that can do that?!

    bulgur beet salad in a bowl

    The bulgur is parboiled and doesn’t need to be cooked. The only preparation you need to do in order to consume it, soak it in water. Easy enough!

    In this salad recipe, I was inspired by this recipe who used carrot juice instead of water to soak the bulgur and I wanted to try and soak it in beet juice. It gave the bulgur a very nice pink color and a great taste! With this method, you can use any juice you prefer to soak the bulgur. This is the time to be creative! ☺

    To complete the salad, I added cucumbers, carrots, yellow peppers, parsley and pomegranate seeds. The outcome is full of color and taste!

    The salad looks so pretty and can also be a festive dish for a holiday meal too. To cut the carrots into thin sticks, I used a mandolin slicer and for parsley, I used herb scissors. Of course you can simply use a knife to cut them but with these tools the vegetables look better in the salad and the carrot specifically tastes better, in my opinion, when it’s cut to sticks instead of big chunks.

    For more salad recipes, check out my recipe index page.

    Here is the recipe for this beautiful yummy bulgur beet salad:

    bulgur beet salad in a bowl

    Bulgur Beet Salad

    Colorful healthy and yummy salad. Looks unique and festive and can be added to any holiday meal.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Soaking time 2 hrs
    Course Salad
    Cuisine Mediterranean
    Servings 4 servings

    Ingredients
      

    • ½ cup bulgur
    • Beet juice to cover the bulgur (~¼ cup)
    • 2 carrots cut to thin sticks
    • 1 yellow pepper
    • 2 cucumbers
    • Bundle of parsley
    • ⅓ cup pomegranate seeds

    For the dressing:

    • 4 tablespoon olive oil
    • 1 teaspoon honey
    • Lemon juice of half a lemon
    • Salt and pepper by your taste

    Instructions
     

    • In a bowl, place the bulgur and cover with the beet juice.
    • Place the bowl in the fridge for 1-2 hours so the bulgur will soak up the liquid.
    • Cut all vegetables.
    • Add vegetables to the bulgur bowl.
    • Add pomegranate seeds to the bowl.
    • In a small bowl, mix the dressing ingredients.
    • Pour over salad and mix well.
    • Dig in and enjoy!

    More Salads

    • Beet Carpaccio
    • Simanim Salad
    • Quinoa Salad
    • Pasta Salad

    Filed Under: Holidays, Rosh HaShanah, Salads, Shavuot, Vegan Tagged With: Beet

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    Renana Spiegel Levkovich

    Hello!

    I'm Renana and I share kosher recipes for Shabbat, yummy parve desserts, and Jewish holiday recipes - and so much more. I share easy kosher recipes for the whole family, along with some pretty great photographs, and easy-to-follow instructions. Enjoy!

    Contact me for any question →


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