beet tabbouleh

Tabbouleh is the national dish of Lebanon and is a staple in the Levant region of Western Asia. It’s main components are bulgar wheat, parsley, mint, tomato, and a lemon-olive oil dressing. It’s delish on top of a protein, mixed in salads, or spooned with crackers. This variation highlights raw beets and is a beautiful texture, color, and flavor combination!

Beet tabbouleh

Ingredients

For the salad:

1 cup bulgar wheat, cooked in 1.75 cups water or vegetable stock

1 small diced english cucumber

1 small diced roma (or other variety) tomato

1 bunch of curly parsley, chopped - about 2 cups

1 bunch of mint, chopped - about .5 cup

2 small beets (farm sized!), raw and shredded with a box grater or microplane

For the dressing:

.5 cup of extra virgin olive oil

.25 cup lemon juice

1 tablespoon maple syrup or honey

2 tablespoons of sherry vinegar (or - pickled onion brine if you have it!)

1.5 tablespoons kosher salt

.5 tablespoon black pepper

recipe

recipe

1. Chop all of your ingredients. This is the hardest part!

2. Whisk your dressing.

3. Combine! This tastes even better after a day of marinating in the fridge.

Beet tabbouleh, over chicken cutlets, topped with edible flowers.