Beet Tahini Salad

Beet Tahini Salad

 I went to a really fabulous Greek restaurant with my parents in Florida and we shared an amazing beet tahini salad, and ever since I have been trying to recreate it ! This is my version of the beet tahini salad, the sweet earthy beets combined with the salty and creamy tahini is the perfect combination and topped with the fresh dill and mint keeps this salad incredibly fresh! You could easily make this salad ahead and just top with the fresh herbs before serving. I often make this salad on a weekend and then will eat it for lunches or add to green salads throughout the week!

Enjoy!

INGREDIENTS

  • 4 Large Beets (Boiled/Roasted & Peeled)
  • 2 Tbsp Raw Tahini
  • Juice of 1 Lemon
  • 1 Tbsp Red Wine Vinegar
  • 1-2 Tbsp Cold Water
  • 2 Tbsp Chopped Fresh Dill
  • 2 Tbsp Chopped Fresh Mint
  • Salt & Pepper to Taste

DIRECTIONS

Bring a large pot of water to a rolling boil and add 4 large beets, cook until fork tender. Remove from the water and run under cold water, using your hands to remove the skin from the outside of the beet. (A little pressure and the skin should slide right off). Chop your beets and set in a bowl. This can be done a day or two before making the salad, if you want to prepare the beets separately.  

To prepare the dressing; combine tahini, salt, pepper, lemon juice, red wine vinegar and water. Stir until thoroughly mixed. mix the dressing and the beets together. Chop your herbs and combine half into the salad and use the rest as a topping. If you would like to eat this salad cold place in fridge for a few hours and top with fresh herbs just before serving! 

Enjoy!

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