- 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
- 1 1/2 tablespoons fresh lemon juice
- 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 1/8-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.