Beetroot Tabouleh

This was an experiment in how to use up those beetroot leaves from the farmers market. Honestly the texture as large leaves were not my favourite but chopped finely and partnered with something sweet + something pickled totally converted me to never chucking them again. Those funny stems? Sauté them in garlic, olive oil plus a pinch of sea salt. It gives a nice texture, flavour and again … no waste.

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Look at the colours, I think chopping can be supremely relaxing if you are not in a rush. Just looking at beautiful ingredients can calm you down. Not great at meditating? Try chopping …

Look at the colours, I think chopping can be supremely relaxing if you are not in a rush. Just looking at beautiful ingredients can calm you down. Not great at meditating? Try chopping …

Scrunch the beetroot leaves in your hands to soften them then chop them finely. Add a firm avocado chopped small as well.

Scrunch the beetroot leaves in your hands to soften them then chop them finely. Add a firm avocado chopped small as well.

Chop the stems and sauté in garlic and olive oil. They are lookers as well.

Chop the stems and sauté in garlic and olive oil. They are lookers as well.

Top with chopped pistachios, the dressing and a few pomegranate seeds. This is one that keeps a few days and the leaves hold up well.

Top with chopped pistachios, the dressing and a few pomegranate seeds. This is one that keeps a few days and the leaves hold up well.

Ingredients 

 

1 bunch of flat leaf parsley 

1 large bunch of beet greens (usually attached to about 6 or 7 beets) 

1 clove of garlic 

1 large shallot 

2 tbsp white wine vinegar 

1 tbsp olive oil

1 pomegranate 

1 cucumber 

1 avocado 

Juice of ½ a lemon 

1 tbsp pomegranate molasses 

Handful of chopped pistachios

 

• Start with cutting off the stems of the parsley and beet greens – they are both still wonderful sources of nutrition! 

• Sauté the stems for a few minutes in ½ tbsp olive oil and a chopped clove of garlic after chopping them up finely  

• Pickle your shallots. Warm your white wine vinegar in a pan until hot and pour over shallots 

• Cut the pomegranate in half and pull apart. Set in warm water so the white pith floats to the top and the seeds stay on the bottom. Clean and strain, set aside 

• Peel and chop half a cucumber. Chop into tiny cubes. 

• Cut up half and avocado and chop into small cubes 

• Rub your beet greens together to soften them a bit (or beat or massage!). Scrunch them up together and chop them finely. Do the same with the parsley. 

• Vinaigrette: 

Juice of ½ lemon 

1 tbsp pomegranate molasses  

2 tbsp olive oil 

A few pinches of sea salt