Shredded roasted beets share their earthy flavor with zesty lemon and bright dill. The ties-that-bind this all together come from a blend of creamy tahini (ground sesame seeds) and a garlicky-lemon juice. You can double the dressing recipe, which you could use to make homemade hummus.
This cold salad would be delicious with a freshly grilled piece of salmon or used as a spunky appetizer with cut veggies and crackers.
Prep Time10 minsCook Time15 minsTotal Time25 mins
INGREDIENTS
2 Large garlic cloves, unpeeled
¼ cup Lemon juice, additional fresh lemons to squeeze to taste
⅓ cup Tahini sauce
¼ tsp Ground cumin (optional)
¼ cup Olive oil
⅛ cup Fresh dill, plus a few sprigs for topping Parsley can be substituted
1 tbsp Fresh mint (optional)
2 Large roasted beets, peeled and shredded About 4 cups shredded beets
Salt and pepper
⅛ cup Ice water
DIRECTIONS
1Using a food processor or blender, coarsely blend together garlic cloves, lemon juice and 1 tsp of salt. Allow mixture to sit for about 10 minutes, which mellows the garlic.
Strain mixture thru a fine mesh sieve, discard the solids and return the juice to blender.
2Add tahini to blender, along with cumin, if using.
With motor running, add ice water slowly.
Blend mixture together until smooth and creamy.
3In a large bowl, stir together the shredded beets and tahini sauce. Add to salad the oil, dill, mint (if using). Gently mix.
Add salt or fresh lemon juice to taste.
Serve chilled.
Ingredients
2 Large garlic cloves, unpeeled
¼ cup Lemon juice, additional fresh lemons to squeeze to taste
⅓ cup Tahini sauce
¼ tsp Ground cumin (optional)
¼ cup Olive oil
⅛ cup Fresh dill, plus a few sprigs for topping Parsley can be substituted
1 tbsp Fresh mint (optional)
2 Large roasted beets, peeled and shredded About 4 cups shredded beets
Salt and pepper
⅛ cup Ice water
Directions
1Using a food processor or blender, coarsely blend together garlic cloves, lemon juice and 1 tsp of salt. Allow mixture to sit for about 10 minutes, which mellows the garlic.
Strain mixture thru a fine mesh sieve, discard the solids and return the juice to blender.
2Add tahini to blender, along with cumin, if using.
With motor running, add ice water slowly.
Blend mixture together until smooth and creamy.
3In a large bowl, stir together the shredded beets and tahini sauce. Add to salad the oil, dill, mint (if using). Gently mix.
Add salt or fresh lemon juice to taste.
Serve chilled.
Creamy Shredded Beet Salad + Dill & Lemon
Fish Food