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Za’atar Carrot, Kale, and Bulgur Salad

Za’atar Carrot, Kale, and Bulgur Salad with Beet and White Bean Hummus

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In the spirit of Valentine’s Day, Chef Shanna shares her recipe for roasted beet and white bean hummus, a combo that gives the dip a festive reddish-pink hue. She blends the beans and beets with tahini, garlic, and lemon until silky smooth, then dollops it over a veggie-laden kale, bulgur, and carrot salad. Snap a few #platedpics at the table and enjoy.

  • Vegetarian
  • Quick Cook
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 720
  • Protein 22g
  • Total Carb 81g
  • Total Fat 37g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • white beans
    • 1 can
    • white beans
  • red beets
    • 6 ounces
    • red beets
  • English cucumber
    • 1/2
    • English cucumber
  • lemon
    • 1
    • lemon
  • shallot
    • 1
    • shallot
  • shredded carrots
    • 1/3 cup
    • shredded carrots
  • za'atar spice mix
    • 1 teaspoon
    • za'atar spice mix
  • bulgur wheat
    • 1/2 cup
    • bulgur wheat
  • curly kale
    • 6 ounces
    • curly kale
  • tahini
    • 2 tablespoons
    • tahini
  • garlic
    • 1 clove
    • garlic

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot
  • baking sheet
  • fine-mesh sieve
  • blender or food processor (optional)

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450ºF. Bring a small pot of water to a boil over high heat. Drain and rinse white beans and pat dry with paper towel. Rinse all produce. Peel beets and cut into ½-inch dice. Halve cucumber lengthwise, then cut crosswise into ¼-inch half-moons. If you have a zester and want to infuse your hummus with even more lemon flavor, zest up to ½ lemon, then halve. Peel shallot, halve, and thinly slice.

  2. Roast vegetables and beans

    Roast vegetables and beans

    Place shallot in a large bowl (big enough for the salad) with juice of ½ lemon and set aside to marinate until Step 5. On 1 half of a baking sheet, toss carrots and half of white beans with za’atar, 1 tablespoon olive oil, ½ teaspoon salt, and pepper. On other half of sheet, toss beets with 1 tablespoon olive oil. Arrange in a single layer and roast until vegetables are tender and white beans are crispy, 13-15 minutes.

  3. Cook bulgur

    Cook bulgur

    While vegetables and white beans roast, season boiling water generously with salt. Stir in bulgur and cook until tender, about 10 minutes. Using a fine-mesh sieve (the tiny grains will slip through most colanders), drain bulgur and return to pot, off heat. Meanwhile, pat kale dry with paper towel, stack leaves, and thinly slice, discarding long stems.

  4. Make beet hummus

    Make beet hummus

    Once roasted, reserve ¼ cup beets and set aside for Step 6. In a blender or food processor, add remaining roasted beets and pulse until almost smooth. Add tahini, whole garlic clove, lemon zest (if using), remaining white beans, juice of remaining lemon, 2 tablespoons olive oil, ½ teaspoon salt, and pepper as desired. Blend until smooth.

  5. Make kale and bulgur salad

    Make kale and bulgur salad

    To bowl with marinated shallot, add 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired and stir to combine. Add kale to bowl with dressing and, using your hands, massage until beginning to soften and darken, 30-45 seconds. Add cucumber and bulgur and toss to combine.

  6. Plate kale and bulgur salad

    Plate kale and bulgur salad

    Divide kale and bulgur salad between shallow serving bowls. Top with roasted carrots and white beans and reserved roasted beets. Dollop over beet and white bean hummus or serve alongside (to get the look above, drag the back of a spoon through the hummus in each bowl). Dig in!

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