Raw Beet and Apple Tabbouleh

• 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

1. In a large bowl stir together bulgur and boiling-hot water.
2. Let mixture stand, covered, 30 minutes.
3. While bulgur is standing, trim beets (reserve greens for another use) and peel.
4. Using a mandoline or very sharp knife separately cut beets and apple into 1/8-inch-thick slices.
5. Separately cut beet and apple slices into 1-inch-long julienne strips.
6. In a blender or food processor puree basil with oil, lemon juice, and salt and pepper to taste until smooth.
7. Fluff bulgur with a fork.
8. Add beets, apple, and about 1/4 cup dressing, tossing to combine.
9. Serve tabbouleh with remaining dressing on the side.

bulgur, boilinghot water, red beets, apple, basil, extravirgin olive oil, lemon juice

Taken from www.epicurious.com/recipes/food/views/raw-beet-and-apple-tabbouleh-15289 (may not work)