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Beet Tabbouleh

By The Good Housekeeping Test KitchenPublished: May 9, 2010

beet tabbouleh

Kate Mathis

Yields:

4

Prep Time:

25 mins

Total Time:

40 mins

Cal/Serv:

210

Expand your palate with this finely chopped salad that contains beets, bulgur wheat, and fresh herbs.

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Ingredients

3/4 cup
bulgur
1
clove garlic, crushed with press
2
medium raw beets, peeled and shredded
1
large yellow bell pepper, finely chopped
2
green onions, thinly sliced
1/2 cup
packed fresh flat-leaf parsley leaves, finely chopped
cup
packed fresh basil leaves, finely chopped
cup
packed fresh mint leaves, finely chopped
1/3 cup
Lemon Oregano Dressing
1/2 tsp.
salt
lemon wedges, for serving

Directions

1. Step 1In large bowl, combine bulgur, garlic, and 1 cup boiling water. Cover with large plate and let stand 30 minutes or until bulgur has softened and water is absorbed.
2. Step 2To bowl with bulgur, add beets, yellow pepper, green onions, parsley, basil, mint, Lemon Oregano Dressing, and salt. Stir until well combined. Serve with lemon wedges.

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