An earthy variation of tabbouleh featuring finely diced roasted beets and mint.
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Preheat your oven to 400°F (200°C). Wrap each beetroot individually in aluminum foil and roast for 45-60 minutes until tender when pierced with a knife.
While beets roast, place bulgur in a small bowl and cover with 1/2 cup boiling water. Cover and let soak for 15 minutes until softened, then fluff with a fork.
Once beets are cool enough to handle, peel away the skins and dice the flesh into very small, uniform cubes (about 1/4 inch).
In a large mixing bowl, combine the finely chopped parsley, mint, and spring onions, ensuring the herbs are very dry before chopping to avoid bruising.
Add the cooled diced beets and the fluffed bulgur to the herb mixture.
In a small jar, whisk together the olive oil, lemon juice, cumin, salt, and pepper to create the dressing.
Pour the dressing over the salad and toss gently to combine until the bulgur and herbs are stained a vibrant pink from the beets.
Let the salad rest for at least 20 minutes in the refrigerator before serving to allow the flavors to meld together.
