Ingredients

Serves 4 as a first course

　　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

　　

Step 1

In a large bowl stir together bulgur and boiling-hot water. Let mixture stand, covered, 30 minutes.

　　

Step 2

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.

　　

Step 3

Fluff bulgur with a fork. Add beets, apple, and about 1/4 cup dressing, tossing to combine.

　　

Step 4

Serve tabbouleh with remaining dressing on the side.