Beetroot Tabouleh

By Buraq Obeidi

This vibrant Beetroot Tabbouleh is packed with fresh herbs, zesty lemon, and sweet bursts of pomegranate for a refreshing twist on a classic dish. Light, nourishing, and full of color, it’s the perfect salad to brighten any table.

YIELDS: 10 servings

COOK TIME: 0 min

PREP TIME: 15 min


Back to all recipes

INGREDIENTS

  • 4 batches of chopped parsley
  • 1 batch of fresh mint leaves
  • ½ cup fine bulgur, washed and strained
  • ¾ cup lemon juice
  • ½ cup olive oil
  • 1 small chopped onion
  • 1 tbsp pomegranate molasses
  • 4 cups of chopped beetroot
  • ½ tsp salt
  • ½ tsp pepper
  • Seeds of 1 medium-sized pomegranate (keep a handful to garnish)

RECIPE

  1. Wash bulgur and strain.
  2. Marinate bulgur in lemon juice, olive oil, onion, pomegranate molasses, salt,
    and pepper for at least 30 minutes.
  3. Add the finely chopped parsley and fresh mint leaves to a large bowl and
  4. Combine with the marinated bulgur mix.
  5. Cut beetroot into cubes or sticks and add to the bowl.
  6. Add the pomegranate seeds and mix. Adjust to taste (add lemon juice, salt & pepper, etc…)
  7. Garnish with pomegranate seeds and a mint leaf on top and serve.