With the weather changing for the better, it is nice to eat cold dishes again. The day I made this for dinner, I made extra so I would have some left over for lunch. It didn’t last that long. Got the munchies at night and finished the whole thing. I’ve made it a few times already since then. I just love the combination of flavors and textures. The crunchy pistachios, salty feta, sweet beets, the tartness of the grapefruits with the sweetness of the oranges; are just delicious together. If you buy the beets already cooked, like I did this time, this salad only takes 15 minutes to make.
This is a great lunch to take to work the next day, and it also works great with quinoa instead of bulgur.
This recipe serves 4.
For the salad:
1 ½ cups of bulgur
1 bunch of parsley, chopped
200gr of feta, chopped
3 cooked beets, peeled and sliced about the same size as the oranges
Seeds of 1 pomegranate
½ cup of pistachios, chopped
For the dressing:
1/3 cup of balsamic vinegar
1/3 cup of olive oil
1 teaspoon of Dijon mustard
1 ½ tablespoon of honey
Place the bulgur in a pot, add plenty of boiling water and cook for 10 minutes. Drain and set aside.
To save time I bought the beets already cooked. If you want to cook them yourself, just place them in the oven and roast them for about 1 hour or until tender at 180C/350F. Or just boil them until tender. Once they are cooked, peel them and slice them.
Peel the oranges and grapefruits using a sharp knife. Then slice them into sections.
To make the dressing, just mix all of the ingredients together. I always find it easier to just place everything in a jar and shake it.
Place the cooked bulgur in a large bowl; add the feta, parsley and dressing. Mix well.
Divide the seasoned bulgur into 4 plates. Arrange the oranges, grapefruit and beet slices on top. Sprinkle some pomegranate seeds and chopped pistachios. If you want, you can decorate the dish with some edible flowers. I used yellow pansies.