The purples and greens of this beet tabbouleh remind me of Barney the friendly neighborhood dinosaur. All eye-rolling thoughts aside of Barney and his infamous song, I suspect Barney would have had a hard time convincing kids to eat this dish. Now as a more mature being (so I like to tell myself), I hardly need any prodding when it comes to anything related to beets and feta.
Note: unless you fancy the taste of canned beets, my suggestion is always roast fresh beets for the best flavor.
For the vinaigrette:
4 tbs lemon juice
2 tbs minced shallots
2 tsp honey
salt and pepper to taste
2 tbs olive oil
1 tbs walnut oil (optional; 1 additional tsp olive oil may be substituted)
For the tabbouleh:
2 cups presoaked bulgur (soak according to package directions)
1 cup diced cooked beets (5 oz) – directions on how to roast beets here
1/3 cup each chopped fresh parsley and mint leaves
1/4 cup chopped toasted walnuts
1/4 cup crumbled feta cheese
Whisk lemon juice, shallots, honey, salt, and pepper together in a bowl. Drizzle in olive and walnut oils, whisking constantly until blended.
Add bulgur, beets, parsley, mint, and walnuts. Toss to coat with vinaigrette. Garnish salad with feta.