Servings: 4 to 6
The natural dye of beets adds a cheerful pink hue to this tabouli that makes the salad stand out on your plate. Add colorful cherry tomatoes picked right off the vine or bought at your local farmers’ market, a handful of fresh herbs with lemon juice and olive oil, and you’re guaranteed to have the perfect summer lunch.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
To cook the beet, add it (unpeeled) to a pot of water, bring to a boil, and cook until it’s easy to insert a knife in the middle. Once cooked through, let cool before peeling the beet.
Did not find the sweetness of the beets worked well with this. Would do a beet and israeli cous cous salad next time and leave a Tabouli more traditionally tangy.
A really nice twist on quinoa and tabouli. We ate this warm at dinner and cold the next day for lunch - it was delicious both ways. Lovely textures and flavours, feels indulgent even though it's pretty healthy.
A very nice salad,its my first time using quinoa,which i bought a month ago and didnt use.I just added more lemon juice since I like it more tangy.I also used pistachios,which i had in the fridge, instead of pine nuts.Tastes great,even good the next day.
Explore the Pacific Northwest as Moveable Feast with Fine Cooking travels to Seattle to get a taste of some of the freshest food on the west coast. Host Curtis Stone…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?