on the menu : shredded beet tabbouleh

SHREDDED BEET TABBOULEH

I love bulgar wheat for its versatility and for its texture.  It’s a grain that really holds up well, doesn’t get super mushy, and absorbs flavor.  It also takes minimal effort to prep which, in comparison to other “healthy” grains is a huge bonus.  When you think of tabbouleh, you often think of the Mediterranean version, right?  I did a play on that by bringing a little Italian flair to the table.  I combined the concept of a Caprese salad and tabbouleh, then added some beautiful yellow beets as a complementary flavor profile.  The majority of produce I picked up from the local farmers market so eating them raw was a pure delight.  Feel free to up the ratio of ingredients to your liking.  Leftovers taste extra yummy because the flavors really infuse over night.

INGREDIENTS:

  • Yellow Beets (4-5)
  • Tabbouleh (1 cup)
  • Parsley (1/3 cup)
  • Lemon (1)
  • Green Bell Pepper (1)
  • Cherry Tomatoes (1 cup)
  • Orange (1/2)
  • Apple Cider Vinegar (2 tsp)
  • Mozzarella Ball (1/2)
  • Fresh Basil (1/2 cup)
  • Red Onion (1/4)
  • Olive Oil
  • Salt + Pepper

DIRECTIONS:

  1. Cook tabbouleh according to package.  I seasoned mine with a bunch of herbs, lemon juice, lemon zest, olive oil, salt + pepper; soaked it in boiling water and let it rest in the fridge for about 30 minutes.
  2. Peel and shred beets into a mixing bowl.  Add the apple cider vinegar and toss with the shredded beets.
  3. Quarter the cherry tomatoes and add to the bowl.
  4. Chop up the green bell pepper into small, bite-size pieces and add to the bowl.
  5. Zest the orange into the bowl, then squeeze in the juice.  Season the veggies with salt + pepper.
  6. Roughly chop up the basil and place into a food processor.  Finely chop up the red onion and add to the food processor as well.  Pour in the olive oil, add salt + pepper, blend until smooth.  It’s okay if you’re left with small bits of onion and basil.
  7. Take your tabbouleh out of the fridge and combine with the veggies.  Toss well together until combined.  Pour in the blended basil sauce and mix well with the ingredients.
  8. Chop up the mozzarella into small pieces and add to the bowl.  Do a final toss.
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