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Beetroot tabbouleh

Beetroot tabbouleh served on an oval dish

Beetroot tabbouleh

Name: Beetroot tabbouleh
Prep time: 10 min
Total time: 10 min
Yield: 2
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

Liberty Mendez

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Serves 2

Easy

Prep: 10 mins

A star rating of 3 out of 5.1 ratingRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal422

low
fat17g
saturates3g
carbs50g
sugars12g
fibre11g

high
protein10g
salt0.2g

Method

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

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A star rating of 3 out of 5.1 rating

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