Raw Beet and Apple Tabbouleh

ingredients

• 1 cup bulgur
• 1 1/3 cups boiling-hot water
• 2 small red beets
• 1 Granny Smith apple
• 1 cup packed fresh basil leaves
• 1/4 cup extra-virgin olive oil
• 4 1/2 teaspoons fresh lemon juice

directions

In a large bowl stir together bulgur and boiling-hot water. Let mixture stand, covered, 30 minutes.

While bulgur is standing, trim beets (reserve greens for another use) and peel. Using a mandoline or very sharp knife separately cut beets and apple into 0.125 inch-thick slices. Separately cut beet and apple slices into 1 inch-long julienne strips. In a blender or food processor puree basil with oil, lemon juice, and salt and pepper to taste until smooth.

Fluff bulgur with a fork. Add beets, apple, and about 1/4 cup dressing, tossing to combine.

Serve tabbouleh with remaining dressing on the side.