Colorful and good for you, this salad offers a different flavor and texture in every bite. If you can find varicolored beets, they will provide a gorgeous contrast with the cooked bulgur and make a statement on the dinner table.
SERVES: 6
INGREDIENTS:
- 1 cup water
- 4 medium beets
- 3 cups basic bulgur
- 1 cup finely chopped shallot
- 1 10-ounce bag baby spinach, finely chopped
- 1/2 cup canola oil
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 cup packed fresh basil leaves, finely chopped
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 cup crumbled fresh goat cheese
INSTRUCTIONS:
- Pour the water into the pressure cooker. Arrange the trivet and steamer in the bottom and put the beets in the basket. Lock the lid in place and cook at high pressure for 15 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam. Insert the sharp tip of a knife into the center of a beet to make sure it is tender. Allow the beets to cool and then peel and cut into 1/2-inch dice.
- In a large serving bowl, combine the beets with the bulgur, shallot, and spinach. In a small mixing bowl, whisk together the oil, vinegar, sugar, basil, salt, and pepper until blended. Pour over the salad and toss to coat the ingredients. Add the goat cheese and toss again.
- Serve the salad at room temperature
