Israeli Beet and Tehina Salad With Fresh Herbs
Inspired by Zahav restaurant in Philadelphia, this vegan dish is the very best of beets.
Servings: 10 to 12 people (2 generous cups)
Calories: 98kcal
Ingredients
- 3 medium beets
- 3 large cloves garlic
- 1/3 cup tahini (preferably Noom brand)
- 3 tablespoons fresh lemon juice (from about 1 1/2 lemons)
- 3 tablespoons olive oil
- 3 tablespoons fresh chopped dill, plus a little more to garnish
- 2 tablespoons fresh chopped mint, plus a little more to garnish
- 1 1/4 teaspoons kosher salt
- 1/4 teaspoon cumin powder
Instructions
For the Beets
- Preheat the oven to 400°F. Fully cover or wrap the beets loosely in aluminum foil and roast until fork tender, about 1 1/2 to 2 hours.
- When cool enough to handle, trim off the root stump and peel the beets. Let cool to room temperature or chill.PRO TIP: I simply rub the skins off with a paper towel. They should slide right off as long as they are still warm.
To Finish
- While the beets are roasting, purée the garlic, tahini, lemon juice, olive oil, salt, and cumin in a food processor or blender until smooth. The consistency should be like thin peanut butter. You now have tehina, a tahini-based sauce.TIP: You can leave the garlic skins on or off.
- Grate the beets into a mixing bowl using the coarse side of a box grater. Stir in the tehina and fresh herbs. Taste for seasoning.
- Spoon into a serving bowl, top with additional fresh chopped herbs, and serve chilled or at room temperature with laffe, pita, or other flatbread.
Nutrition
Calories: 98kcal | Carbohydrates: 5g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 313mg | Potassium: 132mg | Fiber: 1g | Sugar: 2g | Vitamin A: 66IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
