1159. Beetroot Tabboula

A twist on the original tabboula of tomato and parsley. One of a variety of them on MCW.
Head on to the Recipe Index for more.


Ingredients:

1/3 cup fine bulghur
1/3 cup fresh lemon juice
3 Tbsp balsamic vinegar
1/3 cup olive oil
1 1/2 tsp salt
1/4 tsp pepper
1/2 cup finely sliced green onion
1 cup small diced boiled beetroot
2 cups finely chopped parsley (leaves only, no stems)

Method:

Put the burghul in the bottom of a bowl.
Pour the lemon juice, balsamic, salt, pepper, and olive oil over the burghul.
Add the finely diced beetroot (boiled, peeled, and cooled) and sliced green onions over the burghul, spread to cover without stirring or tossing.
Add the final layer, the parsley.
Cover with plastic wrap, and refrigerate at least 2 hours or up to overnight.
To serve, toss to combine and coat the lot in the dressing, adjust seasoning to taste, and serve immediately.

صحة و عافية