Beetroot Apple Broad Bean Tabbouleh Recipes

BEETROOT TABBOULEH

Beetroot tabbouleh image

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

Time 10m

Number Of Ingredients 9

Ingredients

250g pouch cooked grains
2 small beetroots, peeled and quartered
small bunch of mint, leaves picked, plus extra to serve
small bunch of parsley, roughly chopped, plus extra to serve
2 tbsp olive oil, plus extra to serve
1 lemon, zested and juiced
2 tomatoes, finely chopped
1 red onion, finely chopped
1⁄2 cucumber, finely chopped

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

WEANING RECIPE: APPLE & BEETROOT PURéE

Weaning recipe: Apple & beetroot purée image

Before moving your baby to solids, get them used to new flavours like this apple and beetroot purée. An ice cube tray is ideal for freezing portions

Provided by Caroline Hire - Food writer

Time 28m

Yield Makes about 300g

Number Of Ingredients 3

Ingredients

2 eating apples (about 200g), peeled, cored and cut into chunks
1 beetroot (about 150g), peeled and cut into chunks
baby's milk

Steps:

Put the beetroot into a steamer over simmering water and cook for around 15 mins, add the apple and cook for a further 8 mins until both are tender.
Blitz to a purée in a food processor. Add a splash of milk (or water from the saucepan), if necessary, to create a smooth texture. You may need to scrape the sides of the bowl a few times while blitzing to get a smooth consistency throughout.
Serve one portion and divide the rest between small containers or ice cube trays and freeze.

Nutrition Facts : Calories 8 calories, Fat 0.1 grams fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.3 grams fiber, Protein 0.2 grams protein, Sodium 0.01 milligram of sodium

BEETROOT & LENTIL TABBOULEH

Beetroot & lentil tabbouleh image

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

Ingredients

1 small pack flat-leaf parsley , plus extra leaves to serve (optional)
1 small pack mint
1 small pack chives
200g radishes
2 beetroot , peeled and quartered
1 red apple , cored, quartered and sliced
1 tsp ground cumin
4 tbsp olive oil
250g pack cooked quinoa
400g can chickpeas , drained and rinsed
400g can green lentils , drained
2 lemons , juiced

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

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

Ingredients

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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