Summer Beet Salad (Vegan, Gluten Free)

Posted by on Oct 25, 2012 in Salads | 0 comments

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(adapted from Good Housekeeping Beet Tabbouleh Salad)

3/4 cup(s) bulgur/couscous or quinoa
2 cloves of minced garlic
2 medium raw beets, peeled and shredded
1 medium yellow bell pepper, chopped
1 medium red bell pepper, chopped
2  green onions, thinly sliced
1/2 cup(s) packed parsley leaves, finely chopped
1/3 cup(s) packed fresh basil leaves, finely chopped
1/3 cup(s) Lemon Oregano Dressing
1/2 teaspoon(s) salt


1. In large bowl, combine bulgur or couscous, garlic, and 1 cup boiling water. Cover with large plate and let stand 30 minutes or until bulgur has softened and water is absorbed.
2. To bowl with bulgur, add beets, yellow pepper, green onions, parsley, basil, mint, Lemon Oregano Dressing, and salt. Stir until well combined. Serve with lemon wedges.

Lemon Oregano Dressing
1/3 cup(s) fresh lemon juice
1 teaspoon(s) Dijon mustard
1/2 teaspoon(s) dried oregano
1 garlic clove, minced
1/4 teaspoon(s) salt
1/4 teaspoon(s) freshly ground pepper
1/3 cup(s) extra-virgin olive oil

Let’s talk Nutrition:


  • antioxidant, anti-inflammatory, and detoxification support.
  • Excellent source of folate
  • Good source of fiber
  • Nature’s Viagra 🙂


  • Excellent source of Vitamin A and C
  • Antioxidant and Anti-Cancer Benefits
  • Warning: Peppers are part of the nightshade family so those people with arthritis should limit their consumption of peppers

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