Ramadan Delights: Roast and blend - Beetroot Tabbouleh

During Ramadan, leftovers are expectedly plenty — here are creative ways to reuse the ingredients and cook up another delicious spread for the next day!

Beetroot Tabbouleh  Ingredients 4-6 Roasted Beets: 6 beets 1-2 tbsp good olive oil 1 tsp kosher salt ½ tsp fresh ground black pepper 1 tbsp apple vinegar 1 tbsp honey Juice of ½ lemon Tabouleh: 1 cup bulgar wheat, soaked and seasoned 3 tbsp extra virgin olive oil 2 cups flat leaf parsley, finely chopped 1 cup mint, finely chopped ¼ cup fresh lemon juice ½ tsp cumin 1 tsp salt ½ tsp pepper Method Preheat the oven to 400°F degrees. Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets into small cubes. Toss with the olive oil, salt, and pepper, place the cut beets on a baking sheet and roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. While the beets are cooking, combine the vinegar, lemon juice, and honey and set aside. Once the beets are tender, remove from the oven and immediately toss with the vinegar/honey mix. Sprinkle with salt and pepper and set aside. Combine the remaining ingredients together, then fold in the roasted beet roots for a healthy and tasty lunch, side, or snack.

• Ramadan Delight