Telepan’s Beet and Bulgur Salad

Today’s 5 star secret recipe comes from Telepan Restaurant in New York City.  This restaurant by Chef Bill Telepan sources quality ingredients from small farms and local purveyors.  He makes a delicious beet and bulgur salad.  It’s an earthy, bright and dazzlingly fuchsia take on the familiar salad, as palate-pleasing as it is eye-catching.


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New 5 Star Secret Recipe

Telepan’s Beet and Bulgur Salad
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½  pound beets
⅓  cup plus 1 tablespoon extra-virgin olive oil
¼  teaspoon coarse kosher salt, more as needed
Black pepper, as needed
1  cup medium bulgur wheat
¼  cup red wine vinegar
1 ½  teaspoons Dijon mustard
⅓  cup canola oil
3  tablespoons chopped dill
3  tablespoons chopped parsley

Heat oven to 450 degrees. Place beets in a baking pan and drizzle with 1 tablespoon oil, a couple of tablespoons water and a sprinkling of salt and pepper. 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. Let beets cool, then peel and dice.

Place bulgur in a large bowl. In a medium pot, combine 2 cups water with beets. Bring to a boil and simmer for 2 minutes. Strain beets, reserving liquid. Measure out 11/2 cups liquid and season with 1/4 teaspoon salt. Pour over bulgur. Cover bowl tightly with plastic wrap and let sit until liquid is absorbed, about 1 hour.

Transfer beets to a blender. In a small bowl, whisk together vinegar, mustard and a large pinch each salt and pepper. Whisk in remaining 1/3 cup olive oil and the canola oil; add more salt and pepper if needed. Pour dressing over beets and pulse until mixture forms a coarse purée. Add half the beet vinaigrette to bulgur and toss well. If bulgur seems dry, add a little more dressing, to taste. Toss in parsley and dill and more salt and pepper if needed. Serve at once or refrigerate for up to 2 days.

Serves 6

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Source: NY Times

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