How beautiful is this tabbouleh? The vibrant hue and earthy flavour of the beet is a fun addition to this middle eastern bulgur salad.
The traditional version boasts fibre, freshness and lots of herbs and vegetables featuring bulgur, parsley, cucumber, tomato and a lemony-garlic dressing. I added lentils for protein and, of course, beets that I finely grated, which turned the whole dish fuchsia!
Bring this show-stopper to your next barbeque or potluck, or make on a Sunday for lunches for the week!
1 cup whole grain bulgur (dry)
1.5 cups cucumber, seeded and chopped
1.5 cups tomato, chopped
1/2 red onion, diced
1 cup finely chopped parsley
1/2 cup finely chopped mint
3 medium beets, peeled and finely grated
1-19oz can lentils, drained and rinsed
For the dressing:
1/4 cup olive oil
2 tbsp lemon juice
1 tbsp red wine vinegar
3 cloves garlic, grated or minced
1 tbsp Dijon
Salt and black pepper, to taste
1) Cook bulgur according to package directions. Allow to cool completely.
2) Chop remaining vegetables and add to a large bowl along with the lentils.
3) Prepare dressing. Place all dressing ingredients into a mason jar or bowl and shake/ whisk until emulsified.
4) Once bulgur has cooled, add it to the bowl of vegetables and toss gently to combine. Add the dressing and toss until well mixed.
*Note: Liven up leftovers with an extra squeeze of lemon juice!