Name: Herb and raw beetroot tabouli
Prep time: 55 min
Total time: 55 min
Yield: 1
Ingredients: 250.00 ml burghul, rinsed, drained (see note); 150g beetroot, peeled, coarsely grated; 40.00 ml roughly chopped fresh basil leaves; 40.00 ml roughly chopped fresh flat-leaf parsley leaves; 40.00 ml roughly chopped fresh coriander leaves; 20.00 ml finely chopped fresh dill; 62.50 ml pepitas, toasted; 40.00 ml slivered almonds, toasted; 12.00 gm sesame seeds, toasted; 27.30 gm extra virgin olive oil; 21.00 gm lemon juice

Herb and raw beetroot tabouli

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Prep Time:
55 minutes

Cook Time:

Total Time:
55 minutes

Simply delicious raw beetroot salad, bursting with herbs, perfect for a heart-healthy side.

Ingredients:

250.00 ml burghul, rinsed, drained (see note)
150g beetroot, peeled, coarsely grated
40.00 ml roughly chopped fresh basil leaves
40.00 ml roughly chopped fresh flat-leaf parsley leaves
40.00 ml roughly chopped fresh coriander leaves
20.00 ml finely chopped fresh dill
62.50 ml pepitas, toasted
40.00 ml slivered almonds, toasted
12.00 gm sesame seeds, toasted
27.30 gm extra virgin olive oil
21.00 gm lemon juice

Instructions:

In a large heatproof bowl, place the burghul and cover it with boiling water. Let it stand, covered, for 10 minutes to soften.
Get a clean tea towel and line a sieve with it. Drain the burghul through the sieve. Wrap the burghul in the tea towel and squeeze out all the excess moisture. Let it cool for 30 minutes.
In a large bowl, combine burghul, beetroot, basil, parsley, coriander, dill, pepitas, almonds, sesame seeds, oil, and juice. Season with salt and pepper, toss everything together, and serve.

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