Beetroot Tabbouleh Recipes
BEET TABBOULEH
Tabbouleh is traditionally made with bulgar, tomatoes, cucumber and a lot of parsley. This Beet Tabbouleh version is a little different and a good alternative in the winter when tomatoes aren't in season. Beets have a way of turning everything pink, so instead of white we've used protein rich black quinoa. Its color makes the rich red of the sweet roasted beets and the green of the crunchy celery stand out like jewels. Black quinoa and regular white cook in the same way, so use our basic quinoa recipe. You could also substitute the black quinoa for Basic Couscous.
Provided by Cook for Your Life Staff
Categories Salads
Number Of Ingredients 1
Steps:
- Cook quinoa in 2 cups of water (method outlined here). Fluff with fork and set aside to cool.
- In a large bowl, mix the oil and lemon juice together with salt. Add the beets, celery, scallions and dill. Toss together until well mixed.
- Add the quinoa or couscous a little at a time until the dish is about half couscous and half vegetables. Sprinkle with toasted almonds. Serve.
Nutrition Facts : Calories 1304
BEETROOT & LENTIL TABBOULEH
Serve this tasty beetroot, chickpea and lentil tabbouleh as a side dish or vegan main. It's healthy, gluten-free, low-calorie and three of your five-a-day
Provided by Miriam Nice
Categories Dinner, Lunch, Main course, Side dish, Vegetable
Time 15m
Number Of Ingredients 12
Steps:
- Put the herbs, radishes and beetroot in a food processor and blitz until chopped into small pieces. Stir in the rest of the ingredients, adding the lemon juice a bit at a time to taste - you may not need all of it. Season, then place on a large platter topped with a few parsley leaves, if you like, and serve straight away.
Nutrition Facts : Calories 346 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 7 grams sugar, Fiber 11 grams fiber, Protein 13 grams protein, Sodium 0.3 milligram of sodium
BEETROOT TABBOULEH
Make the most of beetroot with this super-speedy no-cook tabbouleh, with mint, parsley and lemon flavours, plus cucumber, tomatoes and red onion
Provided by Liberty Mendez
Categories Lunch, Supper
Time 10m
Number Of Ingredients 9
Steps:
- Put the kettle on to boil. Tip the grains into a fine mesh sieve, pour over a kettleful of boiling water, over the sink, leave to drain, then tip into a large bowl. Put the beetroot, most of the herbs, the olive oil, lemon juice and 5-6 tbsp cold water in a food processor and blitz until smooth. Season lightly, adding a splash more water to loosen if needed. Mix into the bowl of grains and stir until they are well-coated.
- Toss the tomatoes, onion, cucumber and lemon zest into the grain mixture until combined. Season to taste. Divide between two plates, sprinkle with more herbs and drizzle with a little olive oil.
Nutrition Facts : Calories 422 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 12 grams sugar, Fiber 11 grams fiber, Protein 10 grams protein, Sodium 0.2 milligram of sodium
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BEET TABBOULEH RECIPE - GOOD HOUSEKEEPING
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Servings 4Total Time 40 minsEstimated Reading Time 1 minCalories 210 per serving
- To bowl with bulgur, add beets, yellow pepper, green onions, parsley, basil, mint, Lemon Oregano Dressing, and salt.
BEETROOT AND HERB TABBOULEH RECIPE | GOOD FOOD
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Servings 6-8Total Time 1 hr 30 minsCategory Side Dish
- Place the beetroot on a large sheet of foil and give them a good splash of olive oil. Cover tightly and enclose the foil to create a parcel and roast for 90 minutes or until the beetroot is tender when pierced with a skewer.
- Add the burghul to a bowl and cover with boiling water (or stock of your preference). Set aside for approximately 50 minutes or until the grains have softened. Strain off any residual liquid.
- Place two of the beetroots, the 2 teaspoons of cumin, olive oil and garlic in a blender and blitz to a thick puree that resembles hummus consistency. Add the puree to a large bowl with the burghul and red onion and toss to coat – it will seem quite wet.
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- Put the quinoa in a fine sieve and rinse thoroughly under the cold tap. Then place into a saucepan with 300ml/0.5 pint water and the bouillon. Bring to the boil.
- While the quinoa is cooking, warm the olive oil in a roomy saucepan. Add the onions, stir to coat with the oil, then cover the pan and leave to cook gently for 10 minutes, or until very tender. Add a splash of water if they start to dry out.
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- Marinate the lamb and the beetroot the day before. Put the lamb in a non-metallic dish and make small incisions all over with a sharp knife. Mix the yogurt with the spices and salt and spread all over the lamb, massaging it in well. Cover and chill overnight.
- Put the sliced beetroot in a wide, shallow dish. Pour over the olive oil and pomegranate molasses and sprinkle with salt. Toss together, cover and chill overnight, turning once or twice during marinating to make sure that all the slices are evenly coated.
- Next day preheat the oven to 220°C, fan 200°C, gas 7. Line a roasting tin with foil, add a grill rack and sit the lamb on it as flat as you can, well basted with the marinade from the dish. Roast for 30 minutes for pink or 40 minutes for well done, then heat the grill to high and grill the top of the lamb for 5-8 minutes until lightly charred. Remove, cover loosely with foil and leave to rest.
- While the lamb is roasting, cook the couscous or bulgur according to pack instructions, transfer to a serving dish and mix with 1 tablespoon of the olive oil, the lemon zest and juice, and seasoning. Cut the preserved lemons into quarters lengthways, discard the flesh inside and finely slice the peel – add this to the grains and cool slightly. Mix the pomegranate seeds, herbs and almonds through with the remaining olive oil, season to taste.
BEET AND FETA TABBOULEH - INQUIRING CHEF
From inquiringchef.com
Reviews 15Category SaladServings 6Total Time 1 hr
- Place beets in a large saucepan covered with salted water to taste. Boil until tender when pierced with a fork, 35-60 minutes. (Very large beets can take 60 minutes.)
- Drain pan and run cool water over beets. When beets have cooled enough to touch, gently pull the skins off the beets. Cut beets into bite-sized cubes and set aside.
- Combine red onion and vinegar in a large mixing bowl. Allow to soak for 10 minutes. Drain and discard vinegar, returning shallots to the bowl. Add bulgur, feta, parsley, lemon juice, olive oil and balsamic vinegar to the shallots. Toss to combine. Add salt and pepper, to taste. MAKE AHEAD: At this point, you can refrigerate the salad and the beets in their individual bowls for up to a day.
- Just before serving, add the beets to the salad and toss gently. (The beets will begin to color the salad, so toss as little as possible.) Serve immediately.
BEET TABBOULEH RECIPE - MARCIA KIESEL | FOOD & WINE
From foodandwine.com
Servings 6-8
- Preheat the oven to 350°. Put the beets in a baking dish and toss with 2 tablespoons of the oil. Cover with foil and bake for about 1 1/2 hours, or until tender when pierced with a knife. Let cool slightly, then slip off the skins. Cut into 1-inch cubes.
- Meanwhile, put the bulgur in a medium bowl and pour the boiling water over it. Cover with a plate and let stand until the water is absorbed and the bulger is tender, about 1 hour. 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.
- In a small skillet, toast the allspice and cumin over moderately high heat until fragrant, about 1 minute. Let cool. Grind in a spice grinder or mortar, or finely chop with a knife. Transfer to a bowl. Add the remaining 1/4 cup plus 1 tablespoon olive oil, the lemon juice, 1/2 teaspoon salt and a generous pinch of pepper.
- Add the dressing and the onion to the bulgur, toss well and season with salt and pepper. Add the beets and toss again. Stir in the spearmint and serve chilled or at room temperature.
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