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Autumn Tabbouleh with Cauliflower, Carrots, and Golden Beets
SIMPLY RECIPES21Ingredients
30Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 1 cup bulgur wheat
- 1/2 tsp. kosher salt
- 1/4 head cauliflower (medium)
- 2 medium carrots (peeled and trimmed)
- 2 golden beets (small, peeled and trimmed)
- 1/4 cup lemon juice (freshly squeezed)
- 1 tsp. kosher salt
- 1/4 cup olive oil
- 2 cups parsley (minced)
- 1 bunch scallions (trimmed and minced)
- 1 Tbsp. sherry vinegar
- ground black pepper (or to taste)
- 15,789 cider vinaigrette
- 34 3/4 carrot
- 32 carrot
- 13,840 root vegetables
- 13,537 salad
- 27 beet
- 1,671 golden beets (and Brussels Sprouts 27.00 21.00 2.00 0.00 0.00 0.00 4.00 Beet,Vegetables,Golden Beet Side Dish Vegan,Vegetarian)
- 1,567 golden beet (and Pomegranate Salad 25.00 21.00 2.00 0.00 0.00 0.00 2.00 Beet,Vegetables,Golden Beet Salad Vegetarian)
- 10,823 grated carrot ( Moroccan, and Beet Salad 25.00 21.00 2.00 0.00 0.00 0.00 2.00 Carrot,Beet,Vegetables Salad Vegetarian)
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Directions
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