Raw Beet And Apple Tabbouleh Recipes

TABBOULEH WITH APPLES, WALNUTS AND POMEGRANATES

Steps:

• Mix the parsley, pomegranate seeds, apples and red onion in a medium bowl. Stir in the pepper or paprika, honey, lemon juice and olive oil. Season to taste with salt and mix thoroughly. If desired, at this point the mixture may be covered and refrigerated for up to two days.
• In a dry skillet over medium heat, stir the walnuts until toasted, about 3 minutes. Sprinkle the walnuts with a pinch salt and crush them with the side of a knife or in a mortar and pestle until they are in coarse pieces.
• Stir in the crushed walnuts. (If the tabbouleh has been refrigerated, set it out at room temperature for an hour before adding the walnuts.)

RAW BEET AND APPLE TABBOULEH

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.