BEETROOT TABBOULEH
Make the most of beetroot with this super-speedy no-cook tabbouleh, with mint, parsley and lemon flavours, plus cucumber, tomatoes and red onion
Provided by Liberty Mendez
Categories Lunch, Supper
Time 10m
Number Of Ingredients 9
Steps:
- Put the kettle on to boil. Tip the grains into a fine mesh sieve, pour over a kettleful of boiling water, over the sink, leave to drain, then tip into a large bowl. Put the beetroot, most of the herbs, the olive oil, lemon juice and 5-6 tbsp cold water in a food processor and blitz until smooth. Season lightly, adding a splash more water to loosen if needed. Mix into the bowl of grains and stir until they are well-coated.
- Toss the tomatoes, onion, cucumber and lemon zest into the grain mixture until combined. Season to taste. Divide between two plates, sprinkle with more herbs and drizzle with a little olive oil.
Nutrition Facts : Calories 422 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 12 grams sugar, Fiber 11 grams fiber, Protein 10 grams protein, Sodium 0.2 milligram of sodium
BEETROOT & LENTIL TABBOULEH
Serve this tasty beetroot, chickpea and lentil tabbouleh as a side dish or vegan main. It's healthy, gluten-free, low-calorie and three of your five-a-day
Provided by Miriam Nice
Categories Dinner, Lunch, Main course, Side dish, Vegetable
Time 15m
Number Of Ingredients 12
Steps:
- Put the herbs, radishes and beetroot in a food processor and blitz until chopped into small pieces. Stir in the rest of the ingredients, adding the lemon juice a bit at a time to taste - you may not need all of it. Season, then place on a large platter topped with a few parsley leaves, if you like, and serve straight away.
Nutrition Facts : Calories 346 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 7 grams sugar, Fiber 11 grams fiber, Protein 13 grams protein, Sodium 0.3 milligram of sodium
BEST TABBOULEH
Learn how to make delicious, authentic tabbouleh at home! This tabbouleh (also spelled tabouli) is even better than your favorite Lebanese restaurant's. Recipe yields 6 servings (a little over 1 cup each).
Provided by Cookie and Kate
Categories Salad
Time 35m
Number Of Ingredients 10
Steps:
- Cook or soak the bulgur until tender according to package directions. Drain off any excess water, and set aside to cool.
- Meanwhile, combine the diced cucumber and tomato in a medium bowl with 1/2 teaspoon of the salt. Stir, and let the mixture rest for at least 10 minutes, or until you're ready to mix the salad.
- To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems-you can do this by hand, but it's much easier in a food processor with the standard "S" blade. Process 1 bunch at a time (it should yield about 1 cup chopped), transferring the chopped parsley to a large serving bowl before proceeding with the next.
- Add the cooled bulgur, chopped fresh mint (if using) and green onion to the bowl of parsley. Strain off and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl (this ensures that your tabbouleh isn't too watery). Add the strained cucumber and tomato to the bowl.
- In a small measuring cup or bowl, whisk together the olive oil, 3 tablespoons lemon juice, garlic, and remaining 1/2 teaspoon salt. Pour it into the salad and stir to combine. Taste, and adjust if necessary-add another tablespoon of lemon juice for zing, or salt for more overall flavor.
- If you have the time, let the salad rest for 15 minutes before serving to let the flavors mingle. Otherwise, you can serve it immediately or chill it for later. Tabbouleh will keep well in the refrigerator, covered, for up to 4 days.
Nutrition Facts : Calories 172 calories, Sugar 1.8 g, Sodium 399.1 mg, Fat 13 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 14 g, Fiber 3.3 g, Protein 3 g, Cholesterol 0 mg
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.
BEETROOT & APPLE SALAD POTS
A little like a Waldorf salad, these individual green pots with walnuts, celery and parsley are great on a party spread
Provided by Good Food team
Categories Buffet, Side dish
Time 15m
Number Of Ingredients 7
Steps:
- Put the beetroot, apples, celery, walnuts and parsley in a bowl. Whisk together the walnut oil, vinegar and some seasoning, pour over the beetroot salad and mix well. Divide between small glasses or teacups and chill until ready to serve. Can be made up to 3 hrs ahead.
Nutrition Facts : Calories 143 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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