Beet Tabbouleh with Lemon, Mint, and Feta

OMGosh, this was SO good!!!!:

2 cups cooked bulgar
1 cup diced cooked beets
1/3 cup each chopped fresh lemon mint* and parsley
1/4 cup toasted walnuts
1/2* cup feta
2 T. chopped green onion tops
3 T. lemon juice
2 T. EVOO
1 t. honey
1/2 t. each freshly ground pepper and sea salt

Whisk together lemon, honey, lemon juice, and S&P in a large bowl. Drizzle in oil - whisking constantly until emulsified. Add bulgar, parsley, onions, walnuts, feta, and beets. Toss to coat. Serve with buttered Rye Crisps.

Dance to your own drummer today.

Love,

MM