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
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.
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Source: NY Times
Until Next Time… Be Well!