Raw Beet and Apple Tabbouleh
Adapted from epicurious.com. Serves 4 as an appetizer.
2 cups cooked barley or mixed cracked grains
2 small red beets
1 cup packed fresh basil leaves
1/4 cup extra-virgin olive oil or sunflower oil
1 1/2 tablespoons fresh lemon juice
Peel beets. Using a mandoline or very sharp knife separately cut beets and apple into 1/8-inch-thick slices. Separately cut beet and apple slices into 1-inch-long julienne strips. In a blender or food processor puree basil with oil, lemon juice, and salt and pepper to taste until smooth.
Toss beets, apple, and about 1/4 cup dressing with barley or grains to combine. Serve tabbouleh with remaining dressing on the side.