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Beet and Feta Tabbouleh

Use any grain in this twist on the bright, classic Middle Eastern salad of parsley, bulgur, and lemon. Beets and feta add flavor, color, and a nutritional boost.
Prep Time1 hr
Total Time1 hr
Course: Salad
Keyword: easy dinner, lunch, vegetarian
Servings: 6
Calories: 210kcal
Author: Jess Smith via Inquiring Chef
Cost: $6.00


  • Saucepan
  • Mixing Bowl


  • 4 large Beets, rinsed and scrubbed clean
  • 1 small Red onion, finely chopped
  • ¼ cup Red Wine Vinegar
  • 1 cup cooked Bulgur Wheat (or substitute another grain - millet or quinoa would also be delicious)
  • 4 ounces Feta Cheese, cut into cubes
  • 2 large bunches Fresh Curly-Leaf Parsley, finely chopped
  • 3 Tbsp Fresh-Squeezed Lemon Juice
  • 2 Tbsp Extra-Virgin Olive Oil
  • 2 tsp Balsamic Vinegar
  • Salt and black pepper, to taste


  • Place beets in a large saucepan covered with salted water to taste. Boil until tender when pierced with a fork, 35-60 minutes. (Very large beets can take 60 minutes.)
  • Drain pan and run cool water over beets. When beets have cooled enough to touch, gently pull the skins off the beets. Cut beets into bite-sized cubes and set aside.
  • Combine red onion and vinegar in a large mixing bowl. Allow to soak for 10 minutes. Drain and discard vinegar, returning shallots to the bowl. Add bulgur, feta, parsley, lemon juice, olive oil and balsamic vinegar to the shallots. Toss to combine. Add salt and pepper, to taste. MAKE AHEAD: At this point, you can refrigerate the salad and the beets in their individual bowls for up to a day.
  • Just before serving, add the beets to the salad and toss gently. (The beets will begin to color the salad, so toss as little as possible.) Serve immediately.


Calories: 210kcal | Carbohydrates: 27g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 273mg | Fiber: 6g | Sugar: 7g