Skip to main content

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.

Read More
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A slow-simmering, comforting braise delivering healing to both body and soul.
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.