Raw Beet and Apple Tabbouleh
| 1 | cup bulgur | 1-1/3 | cups boiling 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 | | |
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In a bowl, stir together bulgur & water. Let mixture stand, covered, 30 minutes. While bulgur is standing, trim beets (reserve greens for another use) & peel. Using a very sharp knife, separately cut beets & apple into 1/8-inch-thick slices. Then cut beet & apple slices into 1-inch-long julienne strips. In a food processor, puree basil with oil, lemon juice & salt & pepper to taste until smooth. Fluff bulgur with a fork. Add beets, apple & about 1/4 cup dressing, tossing to combine. Serve remaining dressing on the side. Serves 4.
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