With warmer temps and beautiful blue skies (except in the morning, always gray this time of year), I tend to enjoy lighter dishes, like this delicious salad. While beets are probably the freshest in the Fall, you can really find them year-round, and they taste great.
Sure, they stain your fingers and almost anything they touch a pretty pink color, but I don’t mind. Nope, I love them. Particularly when they are roasted. They get such a yummy caramelized flavor that can’t be beat. Add some salty feta and it becomes a salad to remember, even if you can’t pronounce tabbouleh. 🙂
Tabbouleh is a traditional Middle Eastern salad with parsley, bulgur, tomatoes and a bright lemony dressing. This version adds beets and feta, making it a bit more robust. Bulgur isn’t something I stock in my kitchen, so I wanted to buy it in bulk to ensure it didn’t go to waste. Unfortunately, my usual place didn’t carry bulgur in bulk, but Trader Joes sells a small package for $1.50. Huge Score!
The salad is delicious and keeps well. I ate a huge helping for lunch and leftovers the next day were even better. You could also add a nice pice of grilled chicken or salmon to round out the meal for the carnivores in your life too.
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Beet and Feta Tabbouleh
Recipe from Inquiring Chef
- 4 large beets
- 1 small red onion, finely chopped
- 1/4 cup red wine vinegar
- 1 cup cooked bulgur wheat
- 4 ounces feta cheese, cubed
- 2 bunches italian parsley, finely chopped
- 3 Tablespoons fresh-squeezed lemon juice
- 2 Tablespoons extra-virgin olive oil
- 2 teaspoons balsamic vinegar
- Salt and black pepper to taste
- Rinse beets and remove the top and bottom, so it can sit flat on either side. Place on a piece of heavy duty aluminum foil and drizzle olive oil on top. Rub it in to fully coat each beet. Sprinkle with salt. Wrap in foil, place on a cookie sheet and roast in a 350 degree oven for 1 hour. Depending on the size of your beets, it could take longer.
- When tender, remove beets from oven and set aside to cool. When cool, gently pull or rub the skins off the beets. Cut beets into bite-sized cubes and set aside. You can do this in advance and store the beets until you’re ready to make the salad.
- Combine red onion and vinegar in a bowl and soak for 10 minutes. Drain and discard vinegar, returning onions to the bowl. This is done to mute the strong onion taste.
- In a small bowl, mix together the lemon juice, olive oil and balsamic vinegar. Set aside.
- Add bulgur, feta, parsley and dressing to the onions and stir together. Salt and pepper to taste.
- Add the beets and gently toss. The beets will color the feta, so be mindful of this from a presentation aspect, but it definitely does not affect the taste. Serve immediately.