Beet, Bulgur, and Orange Salad with Parsley Vinaigrette

Bring water to a boil in a medium saucepan; stir in bulgur. Cover, remove from heat; let stand 10 minutes. Rinse with cold water; drain.

While water for bulgur comes to a boil, place beet on a plate; cover with 3 layers of damp paper towels. Microwave at HIGH 6 minutes or until tender.

While beet cooks, peel oranges; cut crosswise into thin wagon wheelshaped slices.

Cut beet in half lengthwise. Turn beet halves, cut side down, and cut into thin half moonshaped slices; place in a bowl.

Add 3 tablespoons Parsley Vinaigrette; toss until coated.

Stir remaining vinaigrette into bulgur. Spoon bulgur evenly onto each of 4 serving plates. Top evenly with beets and orange slices; sprinkle with cheese and parsley, if desired.

shortcut kitchen tip To quickly remove the peel from an orange, cut a thin slice from the top and bottom of the orange so the fruit will stand upright. Stand the orange vertically on the cutting board. Using a sharp knife, remove the skin in 1/2-inch slices. Be sure to remove the white pith, which can be very bitter.