Beetroot Tabbouleh Recipes
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, APPLE & BROAD BEAN TABBOULEH
Celebrate beetroot and its glorious earthy flavour by putting it centre stage in this tabbouleh. It works beautifully with the apple, feta and broad beans
Provided by Esther Clark
Categories Dinner, Lunch
Time 30m
Number Of Ingredients 10
Steps:
- Tip the bulgur into a sieve and rinse under cold water. Cook in a pan of boiling water following pack instructions. Drain and leave to cool.
- Crush the coriander seeds, then tip into a pan and dry-fry for 3 mins until just toasted. Toss the bulgur with the toasted seeds, the parsley, apple, broad beans, beetroot, lemon juice and rapeseed oil.
- Spoon the tabbouleh onto a serving platter and scatter over the feta and pistachios.
Nutrition Facts : Calories 310 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 6 grams sugar, Fiber 13 grams fiber, Protein 10 grams protein, Sodium 0.3 milligram of sodium
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- 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.
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