Rote-Bete-Taboulé
Beetroot owes its dark color to the natural pigment betanin, which has antioxidant properties. In other words, the root vegetable is a suitable weapon in the fight against so-called free radicals, which can damage our body cells.
Ingredients · Servings 4
- 200 g Bulgur
- 45 g pumpkin seeds (3 tbsp)
- 30 g flaked almonds (2 tbsp)
- 10 g Sesame (1 tbsp)
- 1 Root-Beet-Tuber
- 2 sprigs of basil
- 2 sprigs of dill
- 0.5 handfuls of coriander
- 0.5 handfuls of parsley
- Salt
- Pfeffer
- 3 tablespoons lemon juice
- 4 tablespoons olive oil
Method · 30 min
- Rinse the bulgur, place it in a bowl, pour boiling water over it and let it soak for 10 minutes.
- Meanwhile, toast pumpkin seeds, slivered almonds, and sesame seeds in a hot, dry pan over medium heat for 3 minutes. Then let them cool.
- Peel and coarsely grate the beetroot. Drain the bulgur in a sieve, squeeze out the excess liquid, and let it cool for 15 minutes.
- Meanwhile, wash the herbs, shake them dry, and chop them finely. Mix the bulgur, beetroot, herbs, roasted pumpkin seeds, slivered almonds, and sesame seeds. Combine everything with salt, pepper, lemon juice, and olive oil, season to taste, and serve.
If you don't like beetroot, you don't have to miss out on this delicious classic: simply use crunchy carrots instead.
