Charred Brussels Beetroot Bulgur Salad Recipes

Steps:

• For the beets: Preheat the oven to 375 degrees F.
• Put the beets in an 8-inch square baking dish. Add the vinegar, salt, thyme sprigs and 3 tablespoons water to the baking dish. Toss well to coat. Cover the dish with aluminum foil and roast until the beets are tender all the way through, about 50 minutes. Allow the beets to cool slightly, then use a paper towel to rub off the skins. Cut the beets into quarters or sixths depending on the size. Toss with any of the remaining liquid from roasting. Set aside to cool slightly.
• For the dressing: Heat a small skillet over low heat. Add the oil, shallots and 1/4 teaspoon of the salt and cook until the shallots are soft but not brown, about 5 minutes. Remove from the heat and cool for 5 minutes. Meanwhile, in a large bowl, whisk together the vinegar, Dijon mustard and remaining 1/4 teaspoon salt. Add the cooled oil mixture and whisk to combine.
• For the salad: Add the arugula and beets to the dressing and toss gently to coat. Place the salad on a large platter and tear the burrata around the sides. Sprinkle with the pine nuts.

Steps:

• 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.

Steps:

• Prepare a charcoal fire in a grill. Let coals cool to medium heat (coals should be covered with ash and glowing red with no black remaining).
• Grill beets directly on coals, turning occasionally, until skins are blackened and flesh is fork-tender, 35-45 minutes. (Alternatively, grill, covered, on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 45-55 minutes.) Transfer to a large bowl and cover tightly with plastic wrap. Let steam until cool enough to handle.
• Wearing gloves if you don't want pink hands, pull charred skins off beets (they should slip off easily), then slice each beet into 6 wedges. Transfer to a large bowl, add vinegar, kosher salt, and 3 Tbsp. oil, and toss to combine.
• Arrange beet mixture on a platter. Top with burrata, cherries, and olives. Drizzle with oil; season with sea salt and pepper.
• Do Ahead: Beets can be grilled 2 days ahead. Let cool (do not peel); cover and chill.