Description
Simple beet salad with tahini, red wine vinegar and shallot.
Ingredients
Units
Scale
- 2 pounds beets, stem and root ends trimmed
- 1small or 1/2 large shallot, peeled and chopped
- 1/4 cup extra-virgin olive oil
- 2 tablespoon red wine vinegar
- 2 tablespoons tahini
- 1 tablespoon warm water
- 1 teaspoon salt
- sesame seeds and parsley for garnish, if desired
Instructions
- Place beets in a large saucepan. Cover generously with cold water and bring to a simmer. Reduce heat to medium-low to maintain a lively simmer and cook, adding water if necessary to keep beets submerged, until they are tender when pierced with a fork, 45 minutes to 1 hour 10 minutes depending on the size of the beets.
- Drain and return to the pot. Run cold water over the beets for several minutes to cool them enough to peel. Peel by rubbing skin off with fingers or use a pairing knife. Dice the beets into small cubes.
- Puree shallot, oil, vinegar, tahini, water and salt in a mini prep or food processor.
- Toss beets with the tahini sauce and transfer to a serving bowl. Top with sesame seeds and parsley if using.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 187
- Sugar: 12 g
- Sodium: 497 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 4 g