=H2O+ Tabbouleh and Beets


Chef Derin Moore at The Ritz-Carlton, Naples revamped the dining space, =H2O+, at the resort’s spa into an “oasis of nutrition.” He shares one of his healthy recipes with NI.


Tabbouleh and Beets

Yield: 5 portions



8 oz.            Bulgar wheat

½ cup            Parsley, chopped

¼ cup            Mint, chopped

¼ cup            Red onion, minced

1                  Tbsp. Garlic, minced

½ cup            Tomato, diced

1/4 cup            Olive oil

1 each            Lemon, juice and zest

To taste Salt and white pepper



1. Place bulgar into a large bowl and cover with lukewarm water.

2. Cover and let sit 35-40 minutes until water is absorbed. Drain excess if needed.

3. Add other ingredients and adjust seasoning. Chill for service


Salad Components

2 each             Beets, yellow or red, roast to fork-tender, peel, slice thin

10 each Hearts of romaine lettuce, washed (2 per portion)

15 each Baby peppers or 2 each roasted red peppers (peeled and cut into strips)

3 each             Whole wheat pita, brush with olive oil and grill, cut into six each

1 pkg.             Alfalfa sprouts

20 each Artichoke hearts, marinated in lemon vinaigrette (recipe follows)


Lemon Vinaigrette

2 each            Lemons, juice and zest

2 Tbsp. Honey

1 cup        Olive oil

1 Tbsp.   Shallots, minced

2 tsp.     Garlic, minced

1 Tbsp.    Dijon mustard

To taste    Salt and pepper



1. Combine, chill and adjust seasoning



Place sliced beets in a circle on the plate.

Position the grilled pita, romaine, artichokes and roasted baby peppers around the plate in a decorative fashion. Place a molded scoop of the Tabbouleh in the center and top with the alfalfa sprouts. Drizzle with the lemon vinaigrette.



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