Bulgar Beet Salad!

3/4 c. bulgar

1 1/2 c. water

3 c. baby kale

12 oz. tempeh, diced

1/2 c. walnuts

6 cooked beets, diced

2 T. olive oil

2 T. red wine vinegar

2 T. brown mustard

1 t. black pepper

Simmer bulgar and water for 10 minutes or until cooked and water is absorbed.  Add kale and stir until wilted.  Meanwhile, saute tempeh until browned.  Add walnuts to toast in the pan for a minute more.  Add tempeh and walnuts to the cooked bulgar and kale.  Add beets and stir to combine.  Whisk together olive oil, vinegar, mustard, and black pepper and pour the dressing over the salad.  Toss to coat.