A perfect side salad to keep in the fridge for family events or last-minute picnics, and a colorful one at that. There are so many different flavors that mingle together beautifully. Roasted beets, high in potassium, magnesium and vitamin A, turn tender and sweet in the oven. If you can buy them complete with tops, add those luscious greens to the salad. Oranges and peppers make a satisfying, tangy crunch when mixed together, and kale, rich in iron, comes alive in the presence of citrus juice. Boosted by a generous helping of whole grain bulgur, this salad delights.
Combine ingredients to make vinaigrette and set aside
Instructions
Follow the instructions next to each ingredient.
Wash and cut beets, place them in a bake pan, add water to reach one-third of the beets and cover with foil. Bake at 350 for 45 to 60 minutes. Let stand uncovered and peel the skin with your fingers and cut them small dice.
Follow the instructions from the package to cook 2 cups of bulgur wheat. Cool down after cooked.
Add cup water into a small pot with a lid and steam kale until bright green approximately 3-5 minutes. Remove from the heat, drain and cool down, cut into medium bite size. Fold all the ingredients together and add vinaigrette.
Nutritional Data
Calories 144; fat 4.1g; sat fat 0.5g; cholesterol 0.0mg; sodium 225.9mg; carbohydrates 25.3g; fiber 4.9; sugar 3.8g; protein 3.6g
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