tweak and nourish

A TWIST ON TABBOULEH: ROASTED BEETS. Have you ever received a survey from a grocery store and completed it? I did, at ALDI. All because the store has limited produce and didn't carry some of the items that I like. When my husband and I visited the store near us during our first week in Texas, I noted that it only had one fresh herb: cilantro. So I felt compelled to complete the survey and ask for fresh herbs such as parsley, basil, mint, etc. so I don't have to go to another grocery store. It took awhile before my request was granted (I like to think so😊) but was delighted to see two kinds of parsley, Flat and Curly. The availability of these herbs at my favorite grocery store makes it easier for me to prepare my favorite Middle Eastern dishes, one of which is Tabbouleh.

I usually eat roasted beets with goat cheese and toasted walnuts. One day, while looking for something to eat in the fridge, I saw the potential of leftovers: Tabboluleh and Roasted Beet Salad. What a delicious combination! The ingredients for this dish include: bulgur wheat, lemon juice, olive oil, scallions, mint leaves, cucumber, tomatoes, curly parsley, salt, pepper, and roasted beets.

Tabbouleh with Roasted Beets