Beets are in season, and I couldn’t resist when I spotted some fresh ones at the farmer’s market the other day! It reminded me of a beet bulgur salad I tried years ago, and I was instantly inspired to bring that dish back to my kitchen. After a little experimentation, I’m excited to share this beautiful, vibrant recipe with you.
For more Mediterranean diet options you can check; Spanakopita, Stuffed Grape Leaves
About Recipe;
This beet bulgur salad is a fresh twist on the classic Turkish kısır, a beloved bulgur-based salad. With the earthy sweetness of beets and a tangy lemon dressing, this version of kısır (which I like to call “Pink Kısır”) has quickly become a favorite in my home. It’s not only delicious but also perfect for a vegan meal or as a side with grilled chicken, making it a versatile Mediterranean dish that you can enjoy anytime.
What is Kısır?
For those who may not be familiar, kısır is a traditional Turkish bulgur salad packed with flavors from tomato paste, olive oil, parsley, lettuce, pickles, and tomatoes. It’s a savory, refreshing dish that can be enjoyed as a light snack or meal. Think of it as a Turkish cousin to tabbouleh!
What is Beet Bulgur Salad?
This Beet Bulgur Salad is a colorful variation of kısır. The beets not only give the salad its gorgeous pink hue but also add a subtle sweetness that pairs beautifully with fresh herbs and a zesty lemon dressing. It’s a wonderful choice if you’re looking to add something new and unique to your meal rotation!
Ingredients for Beet Bulgur Salad;
Bulgur – Use medium-coarse bulgur for the best texture.
Beets – These add color and flavor; cook them until tender.
Fresh Herbs – I use parsley and scallions, but fresh dill is a lovely addition if you have it! – cause I forgot to buy 🙂
Pickles – They add a tangy crunch to balance the sweetness of the beets.
Lemon Dressing – Olive oil, fresh lemon juice, and salt. For extra zest, grate a bit of lemon zest before juicing.
How to Make Beet Bulgur Salad?
Cook the Beets –Start by boiling the beets in a medium saucepan with 2-3 cups of water until they’re soft. Don’t discard the cooking water—you’ll use it for the bulgur! Take the beets in a plate and let them cool slightly, chop them into bite-sized pieces. While cooking chop your pickles, scallions and parsley.
Prepare the Bulgur – Place a strainer over a medium bowl and add the bulgur.Then pour hot beet water over it (reheat if it has cooled). Cover and let it sit for 5-7 minutes, until the bulgur is tender. (You need 2cups beet water, if you have less add more hot water and combine)
Combine Ingredients – Once the bulgur has absorbed the water and cooled to room temperature, mix it with the chopped beets in a large bowl. This will give the bulgur that beautiful pink color! Add in your chopped herbs and pickles.
Make the Dressing – In a small bowl, whisk together lemon juice, olive oil, and salt. Pour it over the salad and toss to combine.
Enjoy a Mediterranean Flavor Explosion
This colorful beet bulgur salad is not only visually stunning but also bursting with flavor. It’s healthy, vegan, and a fantastic Mediterranean option if you’re aiming for a wholesome diet. Plus, it travels well, so you can make a batch and enjoy it for lunch throughout the week.
I hope you love this Beet Bulgur Salad as much as I do. Give it a try and bring a touch of the Mediterranean to your table!
