Raw Beet and Apple Tabbouleh

1. 1

   In a large bowl stir together bulgur and boiling-hot water.

2. 2

   Let mixture stand, covered, 30 minutes.

3. 3

   While bulgur is standing, trim beets (reserve greens for another use) and peel.

4. 4

   Using a mandoline or very sharp knife separately cut beets and apple into 1/8-inch-thick slices.

5. 5

   Separately cut beet and apple slices into 1-inch-long julienne strips.

6. 6

   In a blender or food processor puree basil with oil, lemon juice, and salt and pepper to taste until smooth.

7. 7

   Fluff bulgur with a fork.

8. 8

   Add beets, apple, and about 1/4 cup dressing, tossing to combine.

9. 9

   Serve tabbouleh with remaining dressing on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.