Salad of boiled beets, or tabouli and months recipes Lebanese cuisine on the world-a delicious and hearty salad as their nutritional value is very high and helpful, and the authority of tabouli and a description of the characteristic rupture between two of the most vegetables benefit and rich in addition to taste her delicious and irresistible .
- Preparation time: 20 minutes
- Cooking time:
- Total time: 20 minutes
Ingredients
- 6 bunches of well-washed and dried parsley
- 5 kernels of boiled beetroot
- 1 cup of bulgur soft soaked in 3 cups of hot water for half an hour
- 1 tomato, cut into very small cubes
- 1 onion, cut into small cubes
- 1 cup of olive oil
- 1 small cup of lemon juice
- Salt – cumin
Method of preparation
- - Finely chop the parsley with a sharp knife
- - Cut the boiled beetroot into very small cubes
- - Filter bulgur and squeeze well to get rid of excess water
- - Mix all ingredients with bulgur and stir well
- - In a bowl mix the olive oil, lemon juice, salt and cumin well and add to the beetroot tabbouleh salad
- - Serve tabouleh cold