Telepan's Beet and Bulgur Salad

• 1/2 pound beets
• 13 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
• 13 cup canola oil
• 3 tablespoons chopped dill
• 3 tablespoons chopped parsley

1. Heat oven to 450 degrees.
2. Place beets in a baking pan and drizzle with 1 tablespoon oil, a couple of tablespoons water and a sprinkling of salt and pepper.
3. Cover beets with heavy foil and bake until tender when pierced with a knife, 25 to 30 minutes if small, 30 to 45 minutes if medium-sized, 45 to 60 minutes if large.
4. Let beets cool, then peel and dice.
5. Place bulgur in a large bowl.
6. In a medium pot, combine 2 cups water with beets.
7. Bring to a boil and simmer for 2 minutes.
8. Strain beets, reserving liquid.
9. Measure out 11/2 cups liquid and season with 1/4 teaspoon salt.
10. Pour over bulgur.
11. Cover bowl tightly with plastic wrap and let sit until liquid is absorbed, about 1 hour.
12. Transfer beets to a blender.
13. In a small bowl, whisk together vinegar, mustard and a large pinch each salt and pepper.
14. Whisk in remaining 1/3 cup olive oil and the canola oil; add more salt and pepper if needed.
15. Pour dressing over beets and pulse until mixture forms a coarse puree.
16. Add half the beet vinaigrette to bulgur and toss well.
17. If bulgur seems dry, add a little more dressing, to taste.
18. Toss in parsley and dill and more salt and pepper if needed.
19. Serve at once or refrigerate for up to 2 days.

beets, extravirgin olive oil, coarse kosher salt, black pepper, bulgur wheat, red wine vinegar, mustard, canola oil, dill, parsley

Taken from cooking.nytimes.com/recipes/1015054 (may not work)