Beet Greens Bulgur With Carrots and Tomatoes Recipe

Name: Beet Greens Bulgur With Carrots and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 generous bunches beet greens (1 to 1 1/2 pounds); 1/4 cup extra virgin olive oil; 1 medium onion, chopped; 1 large or 2 medium carrots, peeled and cut in small dice (1 to 1 1/2 cups); 2 garlic cloves, minced; 1 teaspoon sweet paprika; Salt and freshly ground black pepper to taste; 1 14.5-ounce can chopped tomatoes, or 1 1/2 cups chopped fresh tomatoes; 1 cup coarse bulgur; 2 cups water; 1/4 cup chopped fresh parsley; 1/4 cup chopped fresh dill; Juice of 1 to 2 lemons

Servings: persons

2 generous bunches beet greens (1 to 1 1/2 pounds)
1/4 cup extra virgin olive oil
1 medium onion, chopped
1 large or 2 medium carrots, peeled and cut in small dice (1 to 1 1/2 cups)
2 garlic cloves, minced
1 teaspoon sweet paprika
Salt and freshly ground black pepper to taste
1 14.5-ounce can chopped tomatoes, or 1 1/2 cups chopped fresh tomatoes
1 cup coarse bulgur
2 cups water
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
Juice of 1 to 2 lemons

1
Stem beet greens (discard stems), wash greens well in 2 changes of water, and coarsely chop.
2
You should have about 6 cups chopped greens.
3
Heat 3 tablespoons olive oil over medium heat in a deep, lidded skillet or a wide, lidded saucepan.
4
Add onion and carrots and cook, stirring often, until tender, about 5 minutes.
5
Add garlic and stir until fragrant, about 30 seconds.
6
Add beet greens and cook, stirring, until they are coated with oil and wilted, about 2 minutes.
7
Season to taste with salt and pepper.
8
Add paprika and tomatoes and cook, stirring often, for another 5 minutes, until tomatoes have begun to cook down and soften a bit.
9
Taste and adjust seasoning.
10
Add bulgur and stir to coat with tomato mixture.
11
Add water, more salt to taste, parsley and dill and bring to a boil.
12
Cover, reduce heat to low and simmer 20 to 25 minutes until water has been absorbed.
13
Remove from heat, uncover and quickly stir in lemon juice.
14
Place a towel across the top of the pan.
15
Return lid and let sit for 10 minutes.
16
Serve hot, with the remaining olive oil drizzled over the top.

239

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 generous bunches beet greens (1 to 1 1/2 pounds), 1/4 cup extra virgin olive oil, 1 medium onion, chopped, 1 large or 2 medium carrots, peeled and cut in small dice (1 to 1 1/2 cups), and more.

Yes, Beet Greens Bulgur With Carrots and Tomatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beet Greens Bulgur With Carrots and Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions