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

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