Salads and appetizers
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.
Total time30 min
Prep10 min
Cook20 min
Yield2 servings
DifficultyEasy
ReviewsNo public ratings yet
Adjust servings
Ingredient quantities update instantly for your selected yield.
Recipe tags
Salads and appetizersLevantVegetarianVeganDairy freeNut freeEgg free
Recipe story
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
- 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
- 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
- Nelly Hajjar Shaib
- For more of Nelly's vegetarian recipes, try Sour Bulgur Kibbeh
- You can also try Quinoa Tabbouleh
Notes and serving ideas
- Sour Bulgur Kibbeh
- Quinoa Tabbouleh
