This vibrant Red Beet Salad will become your favorite pink fix! I first discovered the dark pink curiosity at my parents-in-law. It was served as a side dish for Nanette’s legendary baked kebbeh. I learned to avoid asking for any recipe after my endless Kebbeh quest but I am pretty sure I nailed this one with the help of my palate’s memory. The roasted beets are shredded to keep some consistency and texture to the dish. The tahini and lemon juice bind the whole thing together and keeps you wanting more.
I call it a salad but it is technically roasted vegetables with some citrusy tahini love.
I serve it as a colorful complement to the baked Kebbeh but also on grilled slices of bread and top it with Feta cheese and zaatar…
Oh! It is also vegan in case you are interested. ;)
Red Beet Salad
Recipe credits: Rafaella Sargi
Serves 4 as a side
3 medium beets, tops removed and scrubbed (approx. 340g / 12oz)
1/4 cup Tahini
1/2 garlic clove, grated
1 Tablespoon freshly squeezed lemon juice
1/4 teaspoon sea salt
Prep all the ingredients.
You will need a baking sheet lined with aluminum foil, food safe gloves, aluminum foil, a coarse (large) cheese grater, and a small mixing bowl.
Heat the oven to 400F (200C).
Wrap the beets in aluminum foil. Place them on a sheet pan, lined with aluminum foil too (that way, if any beet juices escape, you won’t have a hard time cleaning the sheet pan!). Let them roast in the hot oven for 45 minutes or up to an hour. It depends on their size of course. You want the beets to be cooked through, and tender. You can test their doneness by inserting a small knife.
Unwrap the beets and let them cool for 10 minutes. Using a sharp knife, peel the beets over the lined sheet pan. That way, all the drippings and juices won’t stain your working surface or cutting board. Using a cheese grater, shred the roasted peeled beets and place them in a small mixing bowl.
Pour the tahini over the beets then add the grated garlic, lemon juice and salt. Mix well until homogenous. Taste and correct seasoning.
Serve at room temperature or chilled.
You can enjoy it as a side for grilled meats, baked kebbeh or on toasts topped with Feta cheese and some zaatar.