We all know what a big year 2013 was for quinoa. You could find it everywhere: salads, sides, breakfast, dessert toppings, and even my first post!
While I have been tempted to use quinoa in every recipe or salad I create, this winter I found a new grain to experiment with: may I present bulgur wheat! This might not be a new thing for some of you, but while I was home in Maryland for the holidays, my family and I went shopping at an Amish Market. As I was walking through the aisles, overwhelmed by all the homemade treats and interesting Amish hairstyles, I spotted my new discovery next to the oh-so famous quinoa. Not only was the bulgur wheat one-fourth the price of quinoa, but it is equally delicious, somewhat reminiscent to brown rice. Using the grain in an earthy beet salad seems only natural as I test the waters with this ingredient, plus it gave me an excuse to make a creamy goat cheese dressing!
Roasted Beet and Bulgur Salad with Creamy Goat Cheese Dressing
Goat Cheese Dressing:
- 4 ounces goat cheese with honey
- 2 tablespoons 2% reduced fat milk
- 1 teaspoon white wine vinegar
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon dried tarragon leaves
Roasted Beet and Bulgur Salad:
- 6 golden or red beets, trimmed, peeled and cut into 1/2″ pieces
- 1/2 tablespoon olive oil
- Salt and freshly ground pepper
- 1/2 cup bulgur wheat
- 1 cup low sodium chicken stock
- 1 cup fresh arugula leaves, rinsed
Preheat oven to 400°.
Place the cut beets in a medium mixing bowl with the olive oil. Season with salt and pepper and stir to combine. Place seasoned beets on baking sheet and roast for 25 – 30 minutes or until tender, turn the beets once or twice. Set beets aside.
To make the dressing, whisk together goat cheese and milk in a small mixing bowl. Stir in the remaining dressing ingredients and whisk until combined and smooth. Add an additional tablespoon of milk to make a thinner dressing consistency. Cover the dressing and set in the refrigerator until the salad is assembled.
In a medium saucepan over medium-high heat, bring chicken stock to a boil. Stir in bulgur wheat and a pinch of salt, cover, and allow to simmer for 15 minutes. Drain off any excess liquid and fluff with a fork and season as necessary.
Assemble the salad with the arugula on the bottom of your dish, top with cooked bulgur wheat and roasted beets.
Drizzle creamy goat cheese dressing on top of the salad and enjoy!