Telepan's Beet and Bulgur Salad

1. 1

   Heat oven to 450 degrees.

2. 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. 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. 4

   Let beets cool, then peel and dice.

5. 5

   Place bulgur in a large bowl.

6. 6

   In a medium pot, combine 2 cups water with beets.

7. 7

   Bring to a boil and simmer for 2 minutes.

8. 8

   Strain beets, reserving liquid.

9. 9

   Measure out 11/2 cups liquid and season with 1/4 teaspoon salt.

10. 10

    Pour over bulgur.

11. 11

    Cover bowl tightly with plastic wrap and let sit until liquid is absorbed, about 1 hour.

12. 12

    Transfer beets to a blender.

13. 13

    In a small bowl, whisk together vinegar, mustard and a large pinch each salt and pepper.

14. 14

    Whisk in remaining 1/3 cup olive oil and the canola oil; add more salt and pepper if needed.

15. 15

    Pour dressing over beets and pulse until mixture forms a coarse puree.

16. 16

    Add half the beet vinaigrette to bulgur and toss well.

17. 17

    If bulgur seems dry, add a little more dressing, to taste.

18. 18

    Toss in parsley and dill and more salt and pepper if needed.

19. 19

    Serve at once or refrigerate for up to 2 days.

* Per serving · 4 servings · Values may vary.