تبولة الشمندر

Boil the beets in a pressure cooker for 20 minutes until fully cooked.

Let the beets cool, then peel them.

Cut the peeled beets into small cubes.

Place the beet cubes in a large bowl.

Add the chopped parsley on top of the beets.

In a separate bowl, place the bulgur and water.

Grate lemon zest over the bulgur and water.

Squeeze the juice of a large lemon (or more to taste) over the bulgur mixture

Let the bulgur soak for 10 minutes to absorb the liquids.

Add the soaked bulgur to the beet and parsley mixture.

Season the salad with salt and pepper to taste.

Add olive oil.

Mix all ingredients thoroughly until well combined.

Serve the beetroot tabbouleh on a serving plate.