Beetroot, Feta and Red Onion Tabbouleh

Beet Feta Tab I am trying hard to be good for the summer, but as you might have noticed, lately I have been cooking nothing but cakes! To be fair the weather had not been that great, and as I have been feeling cold most of June and July I needed some serious comfort food. I am just coming back from a 2-week holiday in Italy, starting in Sardinia and up to the lakes – which explains the lack of post in the last few weeks. Of course spent some time on beautiful beaches..which made me think that I had not exactly prepared my “bikini body” this year. But I will get a second change end of August: I am leaving for Croatia and this time I will be good and make crispy healthy summer salads instead of yummy  but deadly cakes! By the way, Sardinia is such a foodie heaven! We always had delicious food and it did not cost a thing. Of course this explains why I need a little salad regime for a while 🙂 IMG_1838 So going back to my salad, this one is a nice little twist on a more classic lebanese tabbouleh recipe. I find that the beetroot and feta add some nice strong flavours. The sweetness of the beetroot creates a nice contrast with the sharp feta and tangy lemon dressing. Ingredients: 2 large cooked beets, rinsed and scrubbed clean – 1 small red onion, finely chopped – 2 handfuls bulgur wheat – 1/2 pack  feta cheese – 2 tbsp fresh lemon juice – 1 large bunch of parsley – 2 tbsp olive oil Steps:  1. Start by preparing the bulgur so it has time to cool down. Put the bulgur in a bowl. Add boiling water to the bulgur (2 parts water for 1 part bulgur); stir, cover and let sit for 7 minutes then drain excess water. Leave aside to cool. 2. Cut the beetroot and feta cheese into bite-sized cubes. Chop the parlsey very finely. Add the beetroot, feta and red onion. Beetroot Feta Tab 2   3. Add bulgur, olive oil and lemon juice and toss the salad gently. Don’t toss too much as the feta might crumble and the beets will start to colour the salad. Though that’s just for will remain a great tasting salad! Ideal on a hot day with a glass of fresh rose wine! It can also be enjoyed as a side with some grilled meat. IMG_1862


One thought on “Beetroot, Feta and Red Onion Tabbouleh

  1. Pingback: Easter brunch ideas | Kick-Ass Cooking

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