Beetroot Tabbouleh

Beetroot Tabbouleh is a vibrant twist on the classic Lebanese dish, combining earthy beetroot with fresh herbs and tangy lemon for a refreshing and nutritious meal. This vegan-friendly salad is perfect for a light dinner or as a side dish, bursting with color and flavor.

Ingredients

• Beetroot, cooked and diced - 150 grams
• Bulgar wheat - 50 grams
• Boiling water - 120 ml
• Fresh parsley, finely chopped - 30 grams
• Fresh mint, finely chopped - 10 grams
• Tomato, diced - 1 medium (about 100 grams)
• Cucumber, diced - 1 small (about 100 grams)
• Lemon juice - 2 tablespoons
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - to taste

Steps

1. Start by rinsing the bulgar wheat under cold water, then place it in a bowl and pour boiling water over it. Cover and let it soak for about 15 minutes until fluffy.
2. While the bulgar is soaking, cook the beetroot if not already cooked. Peel and dice the beetroot into small cubes.
3. After 15 minutes, fluff the bulgar wheat with a fork and let it cool slightly.
4. In a large mixing bowl, combine the diced beetroot, soaked bulgar wheat, chopped parsley, chopped mint, diced tomato, and diced cucumber.
5. In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper. Pour this dressing over the salad.
6. Toss all the ingredients together gently until well combined. Adjust seasoning to taste.
7. Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.

Nutrition

• Calories: 220
• Protein: 6 g
• Carbs: 35 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.25 L

Health Benefits

• Rich in antioxidants from beetroot, which may help reduce inflammation.
• High in fiber, promoting digestive health and satiety.

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