Beet Salad with Yogurt Bulgur & Herbs

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The bulgur in this salad is inspired by kishk, a crumbly cheese made by fermenting bulgur in buttermilk and yogurt. Chef Reem Assil, owner of Reem's California in Oakland, prepares this quicker version by skipping the fermentation and using labneh or Greek yogurt instead. If you want extra tang, let the bulgur mixture sit for 24 hours before making the salad. Crumbled goat cheese can be swapped in for the bulgur mixture if you prefer.

By Reem Assil
Updated on April 18, 2024
Tested by
EatingWell Test Kitchen
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Tested by EatingWell Test Kitchen

The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters.

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Reviewed by Dietitian
Breana Lai Killeen, M.P.H., RD
A portrait of Breana Killeen, M.P.H., RD
Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD

Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands.

EatingWell's Editorial Guidelines
Beet Salad with Yogurt Bulgur & Herbs
Active Time:
25 mins
Marinate Time:
1 hr
Total Time:
1 hr 25 mins
Servings:
6
Nutrition Profile:
Soy-Free High-Fiber Vegetarian Egg-Free
Jump to Nutrition Facts
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Ingredients

  • ¾ cup plain labneh or whole-milk plain Greek yogurt

  • ½ cup bulgur, preferably fine

  • ¾ teaspoon salt, divided

  • 1 ½ pounds small-to-medium beets, peeled and cut into 1/4-inch-thick wedges

  • 5 tablespoons extra-virgin olive oil, divided

  • ¼ cup champagne vinegar

  • 1 tablespoon finely chopped shallot

  • 1 clove garlic, minced

  • ¼ teaspoon ground pepper

  • ¼ cup finely chopped fresh cilantro

  • ¼ cup finely chopped fresh parsley

  • 8 cups lightly packed arugula (6 ounces)

  • ½ cup chopped walnuts, toasted

Directions

  1. Mix labneh (or yogurt), bulgur and 1/2 teaspoon salt in a medium bowl. Cover with plastic wrap and let stand at room temperature for 1 hour or up to 24 hours.

  2. Preheat oven to 400°F.

  3. Toss beets with 1 tablespoon oil and spread on a rimmed baking sheet. Roast, flipping once, until browned and tender, about 30 minutes.

  4. Whisk vinegar, shallot, garlic, pepper and the remaining 1/4 teaspoon salt in a large bowl. Gradually whisk in the remaining 4 tablespoons oil. Stir in cilantro and parsley. Add arugula, walnuts, the beets and the bulgur mixture and toss to coat.

Tips

To make ahead: Make kishk (Step 1) and refrigerate for up to 2 days.

Originally appeared: EatingWell Magazine, December 2020

Nutrition Facts (per serving)

218 Calories
14g Fat
19g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 1 1/2 cups
Calories 218
% Daily Value *
Total Carbohydrate 19g 7%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 6g 12%
Total Fat 14g 18%
Saturated Fat 2g 10%
Cholesterol 2mg 1%
Vitamin A 809IU 16%
Sodium 310mg 13%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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