Beet Tabbouleh Recipes
BEET TABBOULEH
Tabbouleh is traditionally made with bulgar, tomatoes, cucumber and a lot of parsley. This Beet Tabbouleh version is a little different and a good alternative in the winter when tomatoes aren't in season. Beets have a way of turning everything pink, so instead of white we've used protein rich black quinoa. Its color makes the rich red of the sweet roasted beets and the green of the crunchy celery stand out like jewels. Black quinoa and regular white cook in the same way, so use our basic quinoa recipe. You could also substitute the black quinoa for Basic Couscous.
Provided by Cook for Your Life Staff
Categories Salads
Number Of Ingredients 1
Steps:
- Cook quinoa in 2 cups of water (method outlined here). Fluff with fork and set aside to cool.
- In a large bowl, mix the oil and lemon juice together with salt. Add the beets, celery, scallions and dill. Toss together until well mixed.
- Add the quinoa or couscous a little at a time until the dish is about half couscous and half vegetables. Sprinkle with toasted almonds. Serve.
Nutrition Facts : Calories 1304
TABOULEH
Tabouleh, also known as tabbouleh, is a classic Middle Eastern salad. The fresh veggies and mint leaves make it light and refreshing on a hot day. -Michael & Mathil Chebat, Lake Ridge, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Prepare bulgur according to package directions; cool. Transfer to a large bowl. Stir in remaining ingredients. If desired, chill before serving.
Nutrition Facts : Calories 100 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 164mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
RAW BEET AND APPLE TABBOULEH
Steps:
- In a large bowl stir together bulgur and boiling-hot water. Let mixture stand, covered, 30 minutes.
- While bulgur is standing, trim beets (reserve greens for another use) and peel. Using a mandoline or very sharp knife separately cut beets and apple into 1/8-inch-thick slices. Separately cut beet and apple slices into 1-inch-long julienne strips. In a blender or food processor puree basil with oil, lemon juice, and salt and pepper to taste until smooth.
- Fluff bulgur with a fork. Add beets, apple, and about 1/4 cup dressing, tossing to combine.
- Serve tabbouleh with remaining dressing on the side.
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- Preheat the oven to 350°. Put the beets in a baking dish and toss with 2 tablespoons of the oil. Cover with foil and bake for about 1 1/2 hours, or until tender when pierced with a knife. Let cool slightly, then slip off the skins. Cut into 1-inch cubes.
- Meanwhile, put the bulgur in a medium bowl and pour the boiling water over it. Cover with a plate and let stand until the water is absorbed and the bulger is tender, about 1 hour. Drain the bulgur, rinse with cold water and squeeze dry in handfuls, fluffing it with your fingers as you transfer it to a large bowl.
- In a small skillet, toast the allspice and cumin over moderately high heat until fragrant, about 1 minute. Let cool. Grind in a spice grinder or mortar, or finely chop with a knife. Transfer to a bowl. Add the remaining 1/4 cup plus 1 tablespoon olive oil, the lemon juice, 1/2 teaspoon salt and a generous pinch of pepper.
- Add the dressing and the onion to the bulgur, toss well and season with salt and pepper. Add the beets and toss again. Stir in the spearmint and serve chilled or at room temperature.
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