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serves 6
If you still have a couple of beets hibernating in your vegetable crisper, this is an unusual and spring-appropriate way to use them. Or, skip the beet-roasting step altogether and buy a package of those vacuum-packed precooked beets to use here. It will save you a step, and bring you this much closer to a technicolor bite.
1/2 pound beets
1/3 cup plus 1 tablespoon extra-virgin olive oil
1/4 teaspoon coarse kosher salt, more as needed
Black pepper, as needed
1 cup medium bulgur wheat
1/4 cup red wine vinegar
1 1/2 teaspoons Dijon mustard
1/3 cup canola oil
3 tablespoons chopped dill
3 tablespoons chopped parsley
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