Beet Tabbouleh Food

BEET TABBOULEH

Steps:

• Cook quinoa in 2 cups of water (method outlined here). Fluff with fork and set aside to cool.
• In a large bowl, mix the oil and lemon juice together with salt. Add the beets, celery, scallions and dill. Toss together until well mixed.
• Add the quinoa or couscous a little at a time until the dish is about half couscous and half vegetables. Sprinkle with toasted almonds. Serve.

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 & LENTIL TABBOULEH

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.

WORLD'S BEST TABBOULI / TABOULI / TABBOULEH / TABOULEH SALAD

Steps:

• Place bulgur in a large mixing bowl. Cover with boiling water and let stand 5 to 10 minutes, then fluff grains with a wooden spoon.
• Add onions, parsley, mint, and tomatoes and mix well.
• Finally, add the rest of the ingredients one at a time. Mix thoroughly. Chill in the refrigerator and toss once again before serving.