Beetroot and Lemon Tabbouleh
Beetroot and Lemon Tabbouleh



  • 250g pouch of cooked grains
  • 2 beetroots, quartered
  • Small bunch of mint and parsley, chopped
  • 2 tbsp olive oil
  • 1 lemon, zest and juice
  • 2 tomatoes, chopped
  • 1 red onion, chopped
  • ½ cucumber, chopped
  • Tip the grains into a sieve and pour over a kettleful of boiling water. Leave to drain, then tip into a bowl. Mix together the beetroot, most of the herbs, the lemon juice, olive oil, and 5 tbsp of water, and put them in a food processor and blitz until smooth. Season, and mix the combination into the grains and stir to coat.
  • Toss the onion, cucumber, lemon zest and tomatoes into the salad. Season to taste, drizzle with olive oil, and sprinkle with the remaining herbs.
10 mins
2 serving

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