Bulgur-Beet Salad with Grilled Middle Eastern-Style Lamb Patties and Yogurt Dip

By | March 07, 2017

Ingredients

  • 1 bunch beets with tops, washed and dried
  • 2 tablespoons olive oil, divided
  • 6 ounces plain Greek yogurt
  • Kosher or sea salt
  • Freshly ground black pepper
  • 1 cup whole-grain bulgur wheat
  • 2 tablespoons chopped fresh mint, divided, plus additional for garnish
  • 1 pound ground local lamb
  • ½ small onion, peeled and finely chopped
  • 1 clove garlic, peeled and finely chopped
  • 1 teaspoon Aleppo pepper (see note)
  • 2 tablespoons pomegranate molasses

Preparation

Preheat oven to 375°.

Peel and trim the beets. Chop beet greens into ¼-inch ribbons. Place the beets in an oven-proof baking dish with a lid (or use aluminum foil), drizzle with 1 tablespoon olive oil, cover and roast for 50 to 60 minutes, until they are easily pierced with a fork. Remove from the heat and let cool slightly.

Purée 1 small cooked beet (approximately 4 to 5 ounces total weight) with 1 tablespoon water in a food processor or blender. In a small mixing bowl, combine the beet purée and yogurt, season with salt and pepper. (Beet-yogurt sauce may be stored in an airtight container in the refrigerator overnight.)

Chop the remaining beets coarsely, and set aside.

Prepare the bulgur according to the manufacturer’s directions and transfer to a medium bowl.

While the bulgur is cooking, heat the remaining tablespoon of oil in a large sauté pan, add the beet greens and sauté until wilted, 3 to 4 minutes. Add the chopped beets and warm through.

Then add beets and greens to the bulgur, stirring in 1 tablespoon mint. (Salad can be served at room temperature or kept warm in a 200° oven.)

Preheat grill to medium-high heat or prepare coals. (Alternately use a cast-iron skillet.)

In a large mixing bowl, combine the ground lamb, onion, garlic, 1 tablespoon mint and Aleppo pepper until well-blended. Form into 4 patties.

Grill until the patties are cooked through, 4 to 5 minutes per side.

Serve on 4 individual dinner plates, each with 1 lamb patty, bulgur salad and a dollop of the beet-yogurt dip, then drizzle pomegranate molasses over the bulgur salad. Garnish with additional fresh mint, if desired.

Note: Aleppo pepper and za’atar are available at Middle Eastern markets, such as Sonia’s Near East Market & Deli in Cranston. If you are unable to find Aleppo pepper, use a mix of ¼ cup sweet paprika and ¼ teaspoon ground cayenne pepper from which to measure out the Aleppo pepper called for in the recipe.

Total with local lamb: $19.99 for 4 servings; $5.00 per serving.

(With local chicken: $16.28 for 4 servings; $4.07 per serving.)

Ingredients

  • 1 bunch beets with tops, washed and dried
  • 2 tablespoons olive oil, divided
  • 6 ounces plain Greek yogurt
  • Kosher or sea salt
  • Freshly ground black pepper
  • 1 cup whole-grain bulgur wheat
  • 2 tablespoons chopped fresh mint, divided, plus additional for garnish
  • 1 pound ground local lamb
  • ½ small onion, peeled and finely chopped
  • 1 clove garlic, peeled and finely chopped
  • 1 teaspoon Aleppo pepper (see note)
  • 2 tablespoons pomegranate molasses
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