Beetroot Tabbouleh Recipe

A delicious beetroot side dish
Yield: 4 - 6    Preparation Time: 15 mins    Cooking Time:
A delicious side dish that is so easy and simple to make. Serve it together with grilled meat, chicken or fish.


250g packet baby beetroot in mild malt vinegar, diced
2 tomatoes
4 spring onions, finely chopped
115g bulgur wheat
4 tablespoons extra virgin olive oil
1 tablespoon lemon juice
Small handful mint, chopped
Small handful flat leaved parsley, chopped
A pinch of salt and freshly ground black pepper

Recipe Instructions

Prepare the wheat.
Put the wheat into a bowl with 150ml boiling water and set it aside to soak for 45 – 60 minutes.  When the time is up the wheat should be cool and the water would have been absorbed.

Add the beetroot.
Add the beetroot to the bowl with the bulgur wheat and fold the ingredients together.

Make the salad.
Dice the tomatoes and put them into a bowl with the herbs and the spring onions.  Add the wheat and beetroot to the mixture and fold the ingredients together.

Finish off the salad.
Whisk together the oil and the lemon juice with a little salt and freshly ground pepper.  Add to the salad and mix together.


Side Dish

One Response to “Beetroot Tabbouleh”

  1. J Collett says:

    I tried this recipe as a side dish with salmon fillets. I wanted to make the meal a little more substantial, so I added diced dessert apple and celery to the other ingredients. It was delicious and has been tagged as a recipe to be repeated. It was quick, easy, very tasty and filling. Next time I will try this with chicken and use chicken stock for soaking the bulgar wheat.