Beetroot salad with tahini

Name: Beetroot salad with tahini
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: Levantine
Ingredients: 4 beetroot; 3 tablespoons Tahini; 3 tablespoons yogurt; 2 tablespoons lemon juice; 1 clove garlic; 1 teaspoon salt; 2 tablespoons fresh mint

Boiled beetroot with tahini and lemon sauce — an eye-catching color and a sweet, earthy taste.

Vegetarian

Cooking time: 1 hr
Hands-on time: 15 min
Free time: 45 min
Difficulty: Easy
Cuisine: Levantine
Calories: 160
Contains: Dairy, Sesame

The shocking pink in the mezze dishes is this: sweet, earthy beets embraced by sour tahini. The first thing the camera lens falls on — and the first thing to surprise those who "don't like beets".

Before you start

Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
Serving timePrepare the ingredients in advance, but add the dressing just before serving so that the salad stays fresh.

Ingredients

4people

Amounts follow the number of people

To prepare beetroot salad with tahini

4 beetroot — Medium size
3 tablespoons Tahini — Stir well before measuring
3 tablespoons yogurt — Full-fat and chilled until needed
2 tablespoons lemon juice — fresh
1 clove garlic — mashed
1 teaspoon salt — to taste
2 tablespoons fresh mint — For garnish

The quantity can easily be doubled; use a wider bowl and add the dressing gradually so that the salad does not become soggy.

Equipment

Pot for boiling — Beetroot boils in its skin so it does not bleed its color into the water.
Bowl and whisk — For beating the tahini with the yogurt until smooth.

Method

Boil the beetroot with its peel on until it softens.
45 minYou can walk away
You’ll know it’s ready when
A knife goes into the center with no resistance.
Tip: Boiling them in their skins keeps the color and sweetness — the skins rub off by hand afterwards.
Peel it and cut it into cubes, then whisk the tahini with the yogurt, lemon, garlic, and salt.
10 min
You’ll know it’s ready when
A sauce with a creamy, liquid consistency.
Tip: Use a sharp knife so the pieces stay neat and keep their juices.
Stir the beets into the sauce, garnish with mint, and serve cold.
5 min
You’ll know it’s ready when
The mixture is homogeneous, and the flavors and texture are distributed evenly.
Tip: Mix only until homogeneous and taste before adding more salt.