Telepan's Beet and Bulgur Salad
By Melissa Clark · 1 hour 15 minutes · 6 servings
A recipe by Melissa Clark (adapted from Telepan, New York) from NYT Cooking: its ingredients and steps as published. The introduction, tips, photos and reader notes are on the original.
Details
- ⏱️ Total time: 1 hour 15 minutes
- 🍽️ Servings: 6
Ingredients
- ½ pound beets
- ⅓ cup plus 1 tablespoon extra-virgin olive oil
- ¼ teaspoon coarse kosher salt, more as needed
- Black pepper, as needed
- 1 cup medium bulgur wheat
- ¼ cup red wine vinegar
- 1 ½ teaspoons Dijon mustard
- ⅓ cup canola oil
- 3 tablespoons chopped dill
- 3 tablespoons chopped parsley
Directions
- Heat oven to 450 degrees. Place beets in a baking pan and drizzle with 1 tablespoon oil, a couple of tablespoons water and a sprinkling of salt and pepper. Cover beets with heavy foil and bake until tender when pierced with a knife, 25 to 30 minutes if small, 30 to 45 minutes if medium-sized, 45 to 60 minutes if large. Let beets cool, then peel and dice.
- Place bulgur in a large bowl. In a medium pot, combine 2 cups water with beets. Bring to a boil and simmer for 2 minutes. Strain beets, reserving liquid. Measure out 11/2 cups liquid and season with ¼ teaspoon salt. Pour over bulgur. Cover bowl tightly with plastic wrap and let sit until liquid is absorbed, about 1 hour.
- Transfer beets to a blender. In a small bowl, whisk together vinegar, mustard and a large pinch each salt and pepper. Whisk in remaining ⅓ cup olive oil and the canola oil; add more salt and pepper if needed. Pour dressing over beets and pulse until mixture forms a coarse purée. Add half the beet vinaigrette to bulgur and toss well. If bulgur seems dry, add a little more dressing, to taste. Toss in parsley and dill and more salt and pepper if needed. Serve at once or refrigerate for up to 2 days.
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