Beet and Bulgur Salad Beet and Bulgur Salad Go to recipes By Stonyfield Vegetarian American SaladsBeet and Bulgur Salad Ready In: 1 hr 20 mins Level: Easy Prep: 1 hr 5 mins Cook: 15 mins Yields: 8 Servings Print RecipeIngredients1 lb baby beets (about 12-15, stemmed and trimmed)2 c bulgur wheat1/4 c olive oil1 c Stonyfield Organic Whole Milk Plain Yogurt1/2 c fresh mint (chopped)1/2 c fresh parsley (chopped)1/4 c fresh dill (chopped)8 scallions (green and white parts, chopped) Juice of 2 lemons Salt and pepper to tastedirectionsStep 1In a pot of boiling water, cook beets until tender (about 15- 20 minutes). Drain, cool, peel, and cut beets in half. Set aside.Step 2In a large bowl, cover bulgur wheat with cold water. Let stand for 30 minutes. Drain off excess water and set aside.Step 3In a large bowl, combine olive oil, yogurt, fresh herbs, scallions, and lemon juice. Add wheat, beets, salt and pepper to yogurt mixture and stir. Refrigerate for at least 30 minutes before serving.