I really like to have this tahini salad dressing on hand to add to salads or vegetables. It’s just garlic, tahini and lemon. Together it adds nice bright flavor to lots of different dishes.
Golden beet and tahini salad
1 bunch of roasted or boiled beets, peeled and diced. Any variety of beet will do.
2 garlic cloves
1/2 teaspoon Kosher salt
2 tablespoons tahini
Juice of one lemon.
water as needed to thin the tahini
Slice the beets and put them in a bowl.
Smoosh the garlic and salt into a smooth paste using the side of your knife. Keep smooshing until the garlic and salt are fully incorporated.
Add garlic paste to a bowl with the tahini, lemon juice, and a couple of tablespoons of water. Whisk until smooth. Depending on how thick you want the sauce you may want to thin it with one or two more tablespoons of water. I really thinned mine out. Taste it with some beets before you thin it again so you don’t thin it too much.
Add the beets and toss.
I forgot to take a picture of it tossed. Opps. That is just golden beets and tahini sauce not tossed. I wanted to show you how thick/thin the sauce was.
You can just serve the dish as is, or build a salad with the tahini beets. I had some quinoa and peaches so that was todays lunch. Take that Whole Foods.
One bunch of beets and 2 cups cooked quinoa and the tahini dressing made lunch and lots of leftovers. I love having leftovers like this.
Have a great week. Thanks for looking at Red Wagon’s blog.