In a medium bowl, combine bulgur, beets, fennel, onion, orange sections, almonds, lemon juice, tarragon and 2 Tbsp (30 mL) olive oil.
To a medium-sized sauté pan over medium heat, add remaining 1 Tbsp (15 mL) oil plus mushrooms. Sauté until mushrooms soften, about three minutes. Add to bulgur mixture. Toss together and season to taste.
Per serving: 332 calories, 9 g protein, 18 g fat (2 g saturated fat), 40 g carbohydrates, 10 g fibre, 0 mg cholesterol, 203 mg sodium