Beet Tabbouleh - Cook For Your Life- anti-cancer recipes

Beet Tabbouleh

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 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

Nutrition Facts


326 cals


18 g

Saturated Fat

2 g

Polyunsaturated Fat

4 g

Monounsaturated Fat

11 g


36 g


5 g


6 g


9 g


335 mg


  1. Cook quinoa in 2 cups of water (method outlined here). Fluff with fork and set aside to cool.
  2. 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.
  3. 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.

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