Beet Tabbouleh Recipe

Name: Beet Tabbouleh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds medium beets, stems trimmed; 1/4 cup plus 3 tablespoons olive oil; 1 1/2 cups medium bulger (9 ounces); 5 cups boiling water; 1/2 teaspoon allspice berries; 1/2 teaspoon cumin seeds; 1/4 cup plus 1 tablespoon fresh lemon juice; Salt and freshly ground pepper; 1 medium sweet onion, such as Vidalia, finely chopped; 3 tablespoons finely chopped fresh spearmint

Servings: persons

2 pounds medium beets, stems trimmed
1/4 cup plus 3 tablespoons olive oil
1 1/2 cups medium bulger (9 ounces)
5 cups boiling water
1/2 teaspoon allspice berries
1/2 teaspoon cumin seeds
1/4 cup plus 1 tablespoon fresh lemon juice
Salt and freshly ground pepper
1 medium sweet onion, such as Vidalia, finely chopped
3 tablespoons finely chopped fresh spearmint

1
Preheat the oven to 350.
2
Put the beets in a baking dish and toss with 2 tablespoons of the oil.
3
Cover with foil and bake for about 1 1/2 hours, or until tender when pierced with a knife.
4
Let cool slightly, then slip off the skins.
5
Cut into 1-inch cubes.
6
Meanwhile, put the bulgur in a medium bowl and pour the boiling water over it.
7
Cover with a plate and let stand until the water is absorbed and the bulger is tender, about 1 hour.
8
Drain the bulgur, rinse with cold water and squeeze dry in handfuls, fluffing it with your fingers as you transfer it to a large bowl.
9
In a small skillet, toast the allspice and cumin over moderately high heat until fragrant, about 1 minute.
10
Let cool.
11
Grind in a spice grinder or mortar, or finely chop with a knife.
12
Transfer to a bowl.
13
Add the remaining 1/4 cup plus 1 tablespoon olive oil, the lemon juice, 1/2 teaspoon salt and a generous pinch of pepper.
14
Add the dressing and the onion to the bulgur, toss well and season with salt and pepper.
15
Add the beets and toss again.
16
Stir in the spearmint and serve chilled or at room temperature.

2799

kcal

Calories

315

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds medium beets, stems trimmed, 1/4 cup plus 3 tablespoons olive oil, 1 1/2 cups medium bulger (9 ounces), 5 cups boiling water, and more.

Yes, Beet Tabbouleh falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beet Tabbouleh

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