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.
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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.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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