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Bulgur, Beets and Goat Cheese Bowl

by Livestrong_Recipes  |  Nov 13, 2018

Bulgur, Beets and Goat Cheese Bowl
Photo Credit: haoliang/ adobe stock
  1. PREP
  2. 10 m
  • COOK
  • 0 m
  • 10 m

Bulgur provides great texture for salads, like in the popular Middle Eastern salad tabbouleh.



  • 1/2 cup Bulgur Wheat
  • 8 leaf fresh mint leaves
  • 1 tbsp extra-virgin olive oil
  • 1/4 tsp sea salt
  • 3 cups Baby Spinach Organic
  • 1 1/2 cups Cooked Beets
  • 1 tbsp White Balsamic Vinegar
  • 3 oz Soft Goat Cheese
  • 1 tbsp Walnuts Chopped
  • 1/4 tsp ground black pepper


1 In a medium bowl, add the bulgur and 1/2 cup cold water. Let stand in the refrigerator until the bulgur absorbs the water, at least 1 hour. (TIP: For best results, use a medium grind [also called #2] bulgur rather than a fine or coarse grind.)
2 Add the mint, olive oil, and salt and stir to combine. Add the spinach and toss to combine. Add the beets and vinegar and gently stir just to combine.
3 Divide among two bowls. Sprinkle with the goat cheese, walnuts, and pepper.