Beetroot Apple Broad Bean Tabbouleh Recipes

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RAW BEET AND APPLE TABBOULEH



Raw Beet and Apple Tabbouleh image

Categories     Salad     Quick & Easy     Apple     Beet     Fall     Bulgur     Gourmet

Yield Serves 4 as a first course

Number Of Ingredients 7

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

Steps:

  • In a large bowl stir together bulgur and boiling-hot water. Let mixture stand, covered, 30 minutes.
  • 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.
  • Fluff bulgur with a fork. Add beets, apple, and about 1/4 cup dressing, tossing to combine.
  • Serve tabbouleh with remaining dressing on the side.

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