Telepan’s Beet and Bulgur Salad

Today’s Secret Recipe comes from Telepan Restaurant in New York City. This restaurant, run 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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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
  1. 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.

  2. 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.

  3. 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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