Recipe: Steven Satterfield’s Bulgur Wheat with Roasted Beets

Written by
Steven Satterfield - Bulgur Wheat with Roasted Baby Beets and their Tops
Young and tender beet greens can be a delicious addition to this seasonal salad. (Photo by John Kernick.) (The original image is no longer available, please contact KCRW if you need access to the original image.)

Steven Satterfield has been referred to as the “Vegetable Shaman” for his produce-driven menus at Miller Union restaurant in Atlanta, Georgia. A James Beard semifinalist for Best Chef: Southeast, Steven champions a philosophy that he terms Root to Leaf, which is also the title of his new book. In it he offers seasonal recipes for the everyday cook, while also updating the most iconic dishes of the Southern region with some of his own pleasantly unexpected twists

By combining nutty-flavored bulgur wheat with beets that he prepares from Root to Leaf, Steven creates a meal that is both delicious and incredibly healthful.