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Epicurious

Raw Beet and Apple Tabbouleh

3.8

(3)

Recipe information

  • Yield

    Serves 4 as a first course

Ingredients

1 cup bulgur
1 1/3 cups boiling-hot water
2 small red beets
1 Granny Smith apple
1 cup packed fresh basil leaves
1/4 cup extra-virgin olive oil
1 1/2 tablespoons fresh lemon juice

Preparation

  1. Step 1

    In a large bowl stir together bulgur and boiling-hot water. Let mixture stand, covered, 30 minutes.

    Step 2

    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.

    Step 3

    Fluff bulgur with a fork. Add beets, apple, and about 1/4 cup dressing, tossing to combine.

  2. Step 4

    Serve tabbouleh with remaining dressing on the side.

TagsSaladTabboulehBeetRoot VegetableVegetableAppleFruitBulgurRice & GrainsStarterDinnerLunchVeganVegetarianDairy FreeNut FreeEasyFood ProcessorGourmet
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