Updated: May 10, 2021
Second recipe with berries & beets; it's just such a great combination! Beets and berries each compliment and offset each other. Beets with their earthy undertones and jeweled centers contrast nicely against berries with their bright notes and sugar finish. Add citrus and some greens and we are on our way to one beautiful salad.
Tip for delicious salads: Dressing should be lightly coating and clinging to the salad vegetables without leaving a "pool" in the bottom of the bowl. My secret to perfectly dressed salads? Add grains or bread (croutons) to your salads. Not only does it provide heft towards feeling full but it also helps absorb your liquids (dressing). I also add nuts or seeds for texture to aid in reducing any thoughts of "soggy" with my salads. You're welcome = ).
Sustainability Tip: Purchase local farmer greens (like the pea shoots I use here). Most that we access are produced on organic or hydroponic farmsteads which both aid in supporting sustainability for reduction of pesticide, herbicide and insecticide use as well as reduction in water use for hydroponic. Local farmers deliver more flavor since the time from farm-to-store-to-table is limited. Shop local supports your community and the Earth; double-up on your "feel good" moments here1
1/4 cup sunflower oil (or other neutral oil)
1 large lemon (juiced)
1 large orange (juiced)
1.5 tbsp champagne vinegar
1 tsp stone ground mustard
1 tsp agave syrup
1 tsp salt
1 tsp black pepper
2-3 garlic cloves
1 shallot (chopped)
pinch of dried oregano
2 golden beets - peeled, sliced into rounds and then cut into fourths
1 small bunch of radishes (~6-7); thinly sliced (mandolin!)
1 large carrot peeled into curls
1 cup cooked Bulgar (see below) - Also, always rinse your grains to remove the exterior "coating" that prevents cooking quickly / evenly.
1 small handful of fresh mint (chopped)
5 handfuls of mixed salad greens
2 pints of fresh raspberries
1/4 cup unsalted roasted sunflower seeds
Optional: 2 handfuls pea shoots (ripped into 3rds)
Roast Beets: Heat oven to 375 degrees F; lightly coat beets with olive oil and pinch of salt & pepper. Place on a lined (jelly roll) pan evenly; slide into oven & roast for ~30-45 min (flipping half way through)
Cook Bulgar: Combine 1 cup filtered water with 1/2 cup Bulgar and a pinch of salt in a sauce pan. Bring to a boil then reduce to a simmer and cook (stirring occasionally) for ~15 minutes (or until done). Fluff with a fork. Note, I find that I always need to add more water - do so 1/4 of a cup at a time so as not to over-saturate the Bulgar which makes it soggy / slimy in texture.
While your beets & Bulgar are cooking; assemble salad. Chop/cut/peel and add all remaining salad ingredients to an over-sized bowl.
After your salad is assembled, make your vinaigrette. Add all ingredients to a personal blender & blitz until combined and slightly foamy at the top.
Once Bulgar is ready, add to the top of your salad and pour dressing directly onto the warm Bulgar (it will absorb some on purpose!). Add beets and mix gently until salad is fairly uniform.
Serve room temperature & enjoy! If you made this salad and liked it, please let me know; I'd love to see how it turned out for you.
With love & hope for a better future for all of us - Jamie