savoury snark

a little bit culinary curmudgeon and a whole lot of love.

28 September 2006

pink fingertips 2.0

What's a girl to do when she receives more fresh beetroot with her fortnightly veg box? Make tabbouleh of course! Not just any tabbouleh. Oh no. Beet & feta tabbouleh.

I really do need to upgrade our camera so I can have really good food photos like all the cool kids. So the secret to a good tabbouleh is lemon juice and lots of it. To make the same recipe gluten-free just substitute superfood quinoa for the bulghur. Even Stephen thought this was delicious and you never know with him.

Beet & Feta Tabbouleh (serves 4 as main course or 6-8 as a side)

  • 1c bulghur wheat
  • 2c boiling water
  • 200g / 1 pack feta cheese
  • 4-5 bulbs fresh beetroot (you can use pre-cooked but fresh does make a difference in taste)
  • 5T chopped fresh curly parsley
  • 3T chopped fresh mint
  • juice from 4 small lemons
  • 2-3T extra virgin olive oil
  1. Roast your beets in some foil in a 220C/425F oven with some oil and s&p for 45 minutes. Once cooled, peel off skin and trim. Dice into 1/2" pieces.
  2. Meanwhile, put bulghur in a bowl and pour over boiling water. Cover and leave for about 15 minutes. Fluff with a fork. If all the water isn't absorbed then drain. Allow to cool to room temperature.
  3. Add to diced beets the lemon juice, olive oil and herbs. Adjust to taste and season.
  4. Add beet mixture to bulghur and crumble in 1/2 the feta.
  5. Plate up the tabbouleh and sprinkle the rest of the feta on top.

It will keep overnight in the fridge for leftovers but any longer and the lemon juice just makes it too acidic. I served mine with some falafel, toasted pita bread and tahini dressing.


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