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Beetroot tabbouleh served on an oval dish

Beetroot tabbouleh

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  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 2

Make the most of beetroot with this super-speedy no-cook tabbouleh, with mint, parsley and lemon flavours, plus cucumber, tomatoes and red onion

  • Healthy
  • Vegetarian
Nutrition: Per serving
low inkcal422
high infibre11g


  • 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


  • STEP 1

    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.

  • STEP 2

    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.

Recipe from Good Food magazine, July 2021

Goes well with


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