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.
Using 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.
Add tahini to blender, along with cumin, if using.
With motor running, add ice water slowly.
Blend mixture together until smooth and creamy.
In 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.
0 servings