Beet Tabbule

Hello Dear Friends,

We have started an action-packed week again. Years later, we were in a hurry to move again :) This time we are going to a place we really want to be. I hope we will be as peaceful and happy there as we thought. I got a little tired when not only moving but also the intensity of work increased. Hopefully it will all be in order within a week.

Tabbule with beetroot is one of my recipes that has been waiting to be shared with you for a long time. I love this color that beet gives to food. I've even recently started using it in pasta salads. Let it be left as a recipe for another day :)

Tomorrow I will be the guest of Ezgi Sertel at Teve 2 and I will prepare 2 delicious recipes. You can watch us live at 14:00 :)

I'm cutting it short for now, but see you soon. I kiss you all so much.

Love…

Ingredients for the Beetroot Tabbule Recipe

• 1 glass of fine bulgur
• 1,5 – 2 glasses of water
• 4 small beets (peeled)
• Parsley
• Dill
• Fresh mint
• Juice of half a lemon
• 1 tablespoon pomegranate juice
• 2 tablespoon of olive oil
• salt

How to Make Beet Tabbule Recipe?

1. Take the bulgur in a deep bowl, add some salt and add the water you boiled on top of the bulgur by 1 finger.
2. Cover the bowl with cling film and let the bulgur swell.
3. Peel the boiled beets and cut them into large pieces and put them in a deep bowl.
4. Add pomegranate syrup and lemon juice on top and pass it through the blender.
5. Add the beetroot mixture to the swelling warm bulgur and mix.
6. Add the finely chopped greens, olive oil and salt, mix and serve.