Best Beetroot Tabbouleh Recipes

BEETROOT & LENTIL TABBOULEH

Beetroot & lentil tabbouleh image

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

Ingredients

1 small pack flat-leaf parsley , plus extra leaves to serve (optional)
1 small pack mint
1 small pack chives
200g radishes
2 beetroot , peeled and quartered
1 red apple , cored, quartered and sliced
1 tsp ground cumin
4 tbsp olive oil
250g pack cooked quinoa
400g can chickpeas , drained and rinsed
400g can green lentils , drained
2 lemons , juiced

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

BEETROOT TABBOULEH

Beetroot tabbouleh image

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

Ingredients

250g pouch cooked grains
2 small beetroots, peeled and quartered
small bunch of mint, leaves picked, plus extra to serve
small bunch of parsley, roughly chopped, plus extra to serve
2 tbsp olive oil, plus extra to serve
1 lemon, zested and juiced
2 tomatoes, finely chopped
1 red onion, finely chopped
1⁄2 cucumber, finely chopped

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, APPLE & BROAD BEAN TABBOULEH

Beetroot, apple & broad bean tabbouleh image

Celebrate beetroot and its glorious earthy flavour by putting it centre stage in this tabbouleh. It works beautifully with the apple, feta and broad beans

Provided by Esther Clark

Categories Dinner, Lunch

Time 30m

Number Of Ingredients 10

Ingredients

150g bulgur wheat
1 heaped tsp coriander seeds
small bunch parsley , finely chopped
1 small apple , thinly sliced
200g podded broad beans
2 raw beetroot , peeled, trimmed and finely sliced
1 lemon , juiced
3 tbsp rapeseed oil
30g feta , crumbled
20g shelled pistachios , roughly chopped

Steps:

Tip the bulgur into a sieve and rinse under cold water. Cook in a pan of boiling water following pack instructions. Drain and leave to cool.
Crush the coriander seeds, then tip into a pan and dry-fry for 3 mins until just toasted. Toss the bulgur with the toasted seeds, the parsley, apple, broad beans, beetroot, lemon juice and rapeseed oil.
Spoon the tabbouleh onto a serving platter and scatter over the feta and pistachios.

Nutrition Facts : Calories 310 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 6 grams sugar, Fiber 13 grams fiber, Protein 10 grams protein, Sodium 0.3 milligram of sodium