Raw Beet and Apple Tabbouleh |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 cup bulgur |
1 1/3 cups boiling-hot water |
2 small red beets |
1 granny smith apple |
1 cup packed fresh basil leaves |
1/4 cup extra-virgin olive oil |
1 1/2 tablespoons fresh lemon juice |
Directions:
1. In a large bowl stir together bulgur and boiling-hot water. Let mixture stand, covered, 30 minutes.
2. 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.
3. Fluff bulgur with a fork. Add beets, apple, and about 1/4 cup dressing, tossing to combine.
4. Serve tabbouleh with remaining dressing on the side.
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