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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 oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.