Salads and appetizers
ChefOla Faour
Beet Tabbouleh
Beet tabbouleh is a recipe that is perfect for vegetarians. If you have never tried this dish before or don’t know it, you should definitely get to know it. This is a modified version of traditional Lebanese tabbouleh, with beetroot and pomegranate instead of tomato. So delicious.
Beet tabbouleh is a recipe that is perfect for vegetarians. If you have never tried this dish before or don’t know it, you should definitely get to know it. This is a modified version of traditional Lebanese tabbouleh, with beetroot and pomegranate instead of tomato. Try it
Ingredients
Start here, then move straight into the method.
- 1 cup bulgur
- Lemon juice
- Pomegranate molasses
- Salt
- Black pepper
- A pinch of dried mint or a handful of fresh mint
- A large bunch of parsley
- 1 dried onion
- 1 sour pomegranate
- 5 medium beets
- Olive oil
Method
Follow the cooking sequence without leaving the page.
- Wash the cup of bulgur, then soak it for only 10 minutes. Drain it and squeeze it well.Timers: 10 min
- Finely chop the vegetables: parsley, onion, and mint. Peel the beets and cut them into small cubes.
- Add the lemon juice, pomegranate molasses, salt, black pepper, and dried mint to the bulgur and mix, then add the chopped vegetables and pomegranate.
- Finally, add the olive oil and mix everything together.
- Serve the beet tabbouleh immediately.
- Beet tabbouleh from our friend at What Are You Cooking Today
- You can also try Quinoa Tabbouleh
Recipe tags
Salads and appetizersLevantVegetarianVeganDairy freeNut freeEgg free
Notes and serving ideas
- Sour Bulgur Kibbeh
- Quinoa Tabbouleh
