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Beet Tabbouleh

Name: Beet Tabbouleh
Prep time: 20

(1 votes, average: 4.00 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

9 ingredients

Tabbouleh is traditionally made with bulgar, tomatoes, cucumber and a lot of parsley. This Beet Tabbouleh version is a little different and a good alternative in the winter when tomatoes aren’t in season. Beets...

One cup quinoa
3 tablespoons olive oil
1 tablespoon lemon juice
2 large beets, roasted or boiled, peeled and cut into a small dice
2 celery stalks, cut into a small dice
2 green scallions, quartered through the root end and diced
2 tablespoons chopped dill
¼ cup toasted almond slices
Sea salt, to taste

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Nutrition Facts

Calories

326 cals

Fat

18 g

Saturated Fat

2 g

Polyunsaturated Fat

4 g

Monounsaturated Fat

11 g

Carbohydrates

36 g

Sugar

5 g

Fiber

6 g

Protein

9 g

Sodium

335 mg

Directions

Cook quinoa in 2 cups of water (method outlined here). Fluff with fork and set aside to cool.
In a large bowl, mix the oil and lemon juice together with salt. Add the beets, celery, scallions and dill. Toss together until well mixed.
Add the quinoa or couscous a little at a time until the dish is about half couscous and half vegetables. Sprinkle with toasted almonds. Serve.

Chef Tips

To makes things go even faster, I sometimes purchase pre-cooked shrink-wrapped beets. They are a little more expensive, but definitely cut down on the effort.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.