Much of the pleasure of this salad is in the contrast of textures — chewy bulghur wheat, crispy beans, juicy beets.
Adding a hard-boiled egg makes it more of a meal…
Beet, bean and bulghur salad
(serves 4)
- juice of half a lemon
- 2 Tb cider vinegar
- 1 clove garlic, crushed
- 1 tsp Dijon mustard
- 1/2 tsp salt
- a generous grind of black pepper
- 1/4 cup sunflower oil
- 2 medium beets – cooked, peeled and diced
- 1 cup (225g) bulghur wheat
- 400g green (or wax) beans, topped and tailed
- 1/4 cup fresh dill, chopped (plus a bit extra to garnish)
- 1/4 cup sunflower seeds, toasted in a dry frying pan
- 4 hard-boiled eggs (optional)
- Whisk together the lemon juice, cider vinegar, garlic, mustard, salt, pepper and sunflower oil to make a dressing.
- In a serving bowl, toss the dressing with the diced beets and set aside.
- Rinse the bulghur wheat in a sieve, then transfer to a heat-proof bowl. Sprinkle with salt, pour over the boiling water, then cover and leave to swell for twenty minutes.
- Bring a large pot of salted water to the boil. Blanch the beans for a couple of minutes, shock in cold water, drain and pat dry. Cut into thirds.
- Add the bulghur wheat, beans, dill, and sunflower seeds to the beets and toss to combine.
- Garnish with remaining dill (and slices of hard-boiled egg) if desired.
The colors in this salad look awesome!
I do love bulgar – it just adds such a nice chewiness. This is a gorgeous salad!