One of our best-seller salads at Crumbs. Tastes just as good with our without the goat cheese. Use this recipe as a base and change it up how you like your taboule….perhaps more quinoa, less beetroot? Switch out the balsamic for some lemon juice for a more traditional taboule taste.
Try it out and let me know your thoughts in the comments below.
Crumbs Beetroot Taboule
Cook Time: 0min
|prep Time: 0min
| total Time: 0min
| servings: 0
150g cooked beetroot, diced
200g fresh parsley, finely chopped
150g cooked quinoa
80g white onion, finely chopped
50g goat cheese, crumbled
80ml balsamic vinegar
80ml olive oil
1/4 tsp black pepper
salt, to taste
1 tsp sugar
Start by making the dressing: blend all the ingredients together and check for seasoning. Set aside while you make the salad.
In a medium bowl, add all the ingredients, except the goat cheese, and mix together.
Add the dressing and toss well. Check for seasoning. Add more salt if needed.
Transfer to the serving dish, top with the crumbled goat cheese. ENJOY!