Beet and Grapefruit Tabouleh Recipe – Fresh, Healthy, and Tangy Salad

On a sunny day with snow covering the ground, our family gathered indoors for a cozy party. This vibrant Beet and Grapefruit Tabouleh salad added a touch of spring with its zesty grapefruit, sweet beets, and fragrant herbs. 

Ingredients:

• ½ cup bulgur
• 1/2 cup boiling water
• 1 grapefruit, rind and sections removed
• 2 roasted beets, cubed
• 1 tsp Garlic Ginger Salt
• 3 medium bunches curly or flat-leaf parsley, finely chopped
• 1 small bunch mint (optional)
• 1 small Bermuda onion, thinly sliced
• ⅓ cup extra-virgin olive oil
• 3 tbsp lime or lemon juice, to taste

Instructions:

1. Begin by soaking the bulgur in boiling water, covered, for 10 minutes.
2. Combine diced cucumber and tomato in a bowl with ½ teaspoon of salt. Let it rest for at least 10 minutes.
3. Prepare the parsley by removing thick stems and finely chopping using a food processor or by hand.
4. Add cooled bulgur, chopped mint, and green onion to the parsley in a large bowl.
5. Strain off accumulated cucumber and tomato juice, then add them to the bowl.
6. Whisk together olive oil, lemon juice, garlic, and salt in a small bowl. Pour the dressing into the salad and mix.
7. Adjust seasoning to taste by adding more lemon juice or salt.
8. Allow the salad to rest for 15 minutes to enhance flavors, or serve immediately or chill for later consumption.