3 each Beets
1 each Lemon Juice (Fresh)
2 Tbs Sesame Tahini
2 tsp Cumin (Ground)
3 each Garlic #2 Clove
½ cup Mint, Fresh
1 each Tomato
2 each Green Onions
¼ cup Bulgur
⅓ cup Olive oil
3 g Kale stems
3 cup Parsley flat leaf
Preheat oven to 400c.
Cover your beets with water in a pot and bring to a boil. Continue cooking till a knife slides easily in and
out of your largest beet. Let cool.
Peel your beets and cut them in small chunks. Add to blender along with cumin tahini, juice and zest half of
lemon, and 2 garlic cloves.
Juice the other half of lemon and mix it with the olive oil. Add the bulger and let soak for 15 minutes.
Toss the kale in olive oil and salt and pepper. Pop in oven for 10 minutes or until crispy.
Veggie prep: Mince your parsley, mint, and garlic. Thinly slice the green onions. Chop your tomato into very
small cubes, cover with 1tsp of salt and mix. Leave in a colander over the sink for 5 minutes to get rid of
the excess juice.
Place all the chopped veggies and herbs in a bowl and pour the bulger and dressing over the mixture. Gently
Place the tabbouleh on your plate, with a side of beet hummus and top with the crispy kale