Raw Beet And Apple Tabbouleh Recipes

APPLE AND RAW BEET SLAW

Apple and Raw Beet Slaw image

Tip: Cut beets and apples into thin slices; stack the slices directly on top of one another and cut them into matchstick-size strips or grate them using a v-slicer, mixer attachment or food processor.

Provided by Food Network

Categories side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 teaspoon grated ginger
1 pound beets, peeled
1 large Granny Smith apple, or similar flavored and textured apple
3 tablespoons sherry vinegar
1/2 teaspoon coarse grain salt
1/8 teaspoon cracked black pepper
1 to 2 tablespoons extra-virgin olive oil

Steps:

In a medium sized salad bowl, using your microplane grater (or the smallest holes of a cheese grater) grate fresh ginger directly into bowl, about one teaspoon. Grate beets and apples, add them to the bowl with the ginger, and toss until ginger is evenly distributed. Add sherry vinegar, salt, and pepper to bowl and toss to coat evenly. Add olive oil, stir to combine. Taste and adjust seasonings. Serve immediately or keep refrigerated.

RAW BEET AND APPLE TABBOULEH

Raw Beet and Apple Tabbouleh image

Categories Salad Quick & Easy Apple Beet Fall Bulgur Gourmet

Yield Serves 4 as a first course

Number Of Ingredients 7

Ingredients

1 cup bulgur
1 1/3 cups boiling-hot water
2 small red beets
1 Granny Smith apple
1 cup packed fresh basil leaves
1/4 cup extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice

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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