Beet and Feta Tabbouleh Recipe

0 Place beets in a large saucepan covered with salted water to taste. Boil until tender when pierced with a fork, 35-60 minutes. (Very large beets can take 60 minutes.)
1 Drain pan and run cool water over beets. When beets have cooled enough to touch, gently pull the skins off the beets. Cut beets into bite-sized cubes and set aside.
2 Combine red onion and vinegar in a large mixing bowl. Allow to soak for 10 minutes. Drain and discard vinegar, returning shallots to the bowl. Add bulgur, feta, parsley, lemon juice, olive oil and balsamic vinegar to the shallots. Toss to combine. Add salt and pepper, to taste. MAKE AHEAD: At this point, you can refrigerate the salad and the beets in their individual bowls for up to a day.
3 Just before serving, add the beets to the salad and toss gently. (The beets will begin to color the salad, so toss as little as possible.) Serve immediately.