Beet, Bulgur, And Orange Salad With Parsley Vinaigrette

1. 1

   Bring water to a boil in a medium saucepan; stir in bulgur. Cover, remove from heat; let stand 10 minutes. Rinse with cold water; drain.

2. 2

   While water for bulgur comes to a boil, place beet on a plate; cover with 3 layers of damp paper towels. Microwave at HIGH 6 minutes or until tender.

3. 3

   While beet cooks, peel oranges; cut crosswise into thin wagon wheelshaped slices.

4. 4

   Cut beet in half lengthwise. Turn beet halves, cut side down, and cut into thin half moonshaped slices; place in a bowl. Add 3 tablespoons Parsley Vinaigrette; toss until coated.

5. 5

   Stir remaining vinaigrette into bulgur. Spoon bulgur evenly onto each of 4 serving plates. Top evenly with beets and orange slices; sprinkle with cheese and parsley, if desired.

6. 6

   shortcut kitchen tip To quickly remove the peel from an orange, cut a thin slice from the top and bottom of the orange so the fruit will stand upright. Stand the orange vertically on the cutting board. Using a sharp knife, remove the skin in 1/2-inch slices. Be sure to remove the white pith, which can be very bitter.

* Per serving · 4 servings · Values may vary.

No additional tips available.