Beet, Bulgur, And Orange Salad With Parsley Vinaigrette

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Oxmoor House


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1 3/4 cups water

1 cup uncooked bulgur

1 medium beet, peeled

2 navel oranges

Parsley Vinaigrette, divided

1/2 cup (4 ounces) crumbled goat cheese

Fresh parsley leaves (optional)

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