Seared Salmon with Bulgur and Beets

Seared Salmon with Bulgur and Beets

  • Preparation 35 min
  • Cooking 25 min
  • Waiting 15 min
  • Servings 4

“Beets aren’t usually eaten raw,” notes Ricardo. “But when they’re freshly harvested, they have a sweet taste that’s not too earthy.” We took advantage of the fall bounty to try out different varieties (Chioggia and yellow are pictured here) in the simplest way possible: thinly sliced with a mandoline. As for the juice used to colour the bulgur, you can find it at grocery stores, but if you have a juicer, it’s the perfect opportunity to make a homemade version with your leftover beets.

Featured in RICARDO Magazine FALL 2016
  • Nut-free
  • Lactose-free
  • Dairy-free
  • Egg-free

Categories

Ingredients

  • Bulgur

  • Vegetables

  • Salmon

Preparation

  • Bulgur

  • Vegetables

  • Salmon

Personal Note