-
1
Heat oven to 450 degrees.
-
2
Place beets in a baking pan and drizzle with 1 tablespoon oil, a couple of tablespoons water and a sprinkling of salt and pepper.
-
3
Cover beets with heavy foil and bake until tender when pierced with a knife, 25 to 30 minutes if small, 30 to 45 minutes if medium-sized, 45 to 60 minutes if large.
-
4
Let beets cool, then peel and dice.
-
5
Place bulgur in a large bowl.
-
6
In a medium pot, combine 2 cups water with beets.
-
7
Bring to a boil and simmer for 2 minutes.
-
8
Strain beets, reserving liquid.
-
9
Measure out 11/2 cups liquid and season with 1/4 teaspoon salt.
-
10
Pour over bulgur.
-
11
Cover bowl tightly with plastic wrap and let sit until liquid is absorbed, about 1 hour.
-
12
Transfer beets to a blender.
-
13
In a small bowl, whisk together vinegar, mustard and a large pinch each salt and pepper.
-
14
Whisk in remaining 1/3 cup olive oil and the canola oil; add more salt and pepper if needed.
-
15
Pour dressing over beets and pulse until mixture forms a coarse puree.
-
16
Add half the beet vinaigrette to bulgur and toss well.
-
17
If bulgur seems dry, add a little more dressing, to taste.
-
18
Toss in parsley and dill and more salt and pepper if needed.
-
19
Serve at once or refrigerate for up to 2 days.
