Bulgur Salad with Roasted Beets and Goat Cheese | Woliba Foodie Friday
Bulgur Salad with Roasted Beets and Goat Cheese
Amped with bulgur and roasted beets both full of fiber and nutrients to support gut health and hormone health as well as supporting a vegetarian lifestyle.
5 minutes prep
30 minutes cook
35 minutes total
Vegetarian, pescatarian,
Fiber, gut-health, digestion, antioxidant
Ingredients:
1 cup Fine bulgur
1 ¼ cups boiling water
1 cup riced cauliflower, thawed
1 Tbsp olive oil
¼ cup flat-leaf parsley, chopped
2 small beets, roasted and diced
¼ cup Plain Greek yogurt
¾ - 1 tsp Cumin
½ Tbsp fresh thyme
1 tsp sea salt + ¾ tsp sea salt
1 Finely chopped shallot
3-4 Tbsp Apple cider Vinegar
½ tsp pepper
1 tsp minced garlic
½ cup Arugula
1 Tbsp Pine nuts (optional for topping)
2 Tbsp Goat cheese (optional for topping)
Instructions:
Bulgur salad with Roasted beets and goat cheese is a delicious whole grain salad amped with bulgur and roasted beets both full of fiber and nutrients to support gut health and hormone health as well as supporting a vegetarian lifestyle.
First, prepare 2 beets by peeling and dicing, then place them on a lined baking sheet.
Drizzle the beets with 1 Tbsp of olive oil and ½ tsp or so of sea salt, if desired.
Roast the beets on 400 degrees for about 30 minutes.
Next, place 1 cup of fine grain bulgur, a whole grain style of wheat, into a medium mixing bowl.
Add 1 tsp of sea salt and pour 1 and a ¼ cup of boiling water from a kettle over the bulgur.
Cover with plastic or lid and let the bulgur cook in the boiling water for 30 minutes.
While the bulgur is soaking and cooking, prepare the yogurt sauce in a small bowl.
Start by adding ¼ cup of plain Greek yogurt
Add ¾ tsp of sea salt, ¾ tsp of cumin, ½ tsp of black pepper, ½ Tbsp of fresh thyme, 1 finely chopped shallot, 1 tsp minced garlic, and then give it a good mix before adding in 3 Tbsp of white wine or apple cider vinegar.
Whisk and set the dressing sauce aside.
To assemble the salad, add the cooked bulgur wheat, 1 cup thawed cauliflower rice, our roasted beets, ¼ cup fresh chopped flat-leaf parsley, and ½ cup or so of arugula.
Gently fold the ingredients together until well combined.
Pour the sauce dressing over the salad and mix again, ensuring the dressing coats all the ingredients well. Serve topped with a chevruh goat cheese and a sprinkle of pine nuts or walnuts.
Enjoy this bulgur salad with roasted beets and goat cheese for a healthful meal to support a vegetarian lifestyle, gut health, and hormone health.