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Beetroot Tabbouleh with Smoked Salmon


Beetroot Tabbouleh with Smoked Salmon

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Healthy eating made simple and delicious.

Beetroot’s sweet, earthy flavour makes it the ideal partner for bold ingredients like smoked salmon. It also works well with tangy goat’s cheese and feta.


  • 30g bulgur wheat
  • 80g cooked beetroot, cut into small pieces
  • 50g radishes, quartered
  • ½ bunch flat-leaf parsley, finely chopped
  • ¼ small bunch basil, finely chopped
  • ¼ small bunch mint, finely chopped
  • ¼ red onion, finely chopped
  • 60g smoked salmon, cut into short strips
  • juice of ½ lemon
  • freshly ground black pepper


  1. Cook the bulgur wheat in enough boiling water to cover, for around 5 mins or until almost tender, then drain.
  2. Mix with the rest of the ingredients in a large bowl, seasoning with black pepper to taste.
  3. Smart tip: If you’re cooking the beetroot yourself, trim off the leaves, retaining a short stem, and leave the skin on – this stops the bulb from ‘bleeding’ juice. Either bring to the boil and simmer for 20-30 minutes, until the skin peels away easily, or wrap in foil and roast at around 170°C, gas 3 for 2-3 hours, until you can easily pierce the flesh with a knife.

Total Time: 10 minutes

Prep: 5 minutes

Cook: 5 minutes

Serves: 1


Calories: 290

Carbs: 36g

Protein: 20g

Fibre: 3g

Fast Philosophy

The Fast Philosophy is an easy-to-follow eating plan based on the principles of intermittent fasting.

Choose three Fast Days a week, and four Smart days a week.

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