This salad is a stunner. It looks and sounds fancy but is incredibly easy. It involves a lot of chopping and mincing but is definitely worth it. To save time you could buy the pre cooked vacuum sealed beets! For a complete vegan option, leave out the yogurt and just whip the tahini in a food processor with a little extra water and lemon juice instead. Still just as delicious!
Prep: 30 min
Total: 30 min
1/4 cup olive oil + more to garnish
1/2 lemon, juiced
2 tbsp white wine vinegar
2 shallots, finely minced
1 cup parsley, finely minced
1 cup dill, finely minced
1/4 cup torn mint leaves + more to garnish
2 cups beets, steamed or boiled, about 3 large beets
1/4 cup toasted pine nuts
Flaky sea salt to garnish
Whipped Tahini Yogurt
1 cup full fat greek yogurt
1/2 cup tahini
Juice of half a lemon
2 garlic cloves, pressed or finely grated
salt to taste
water to thin
In a large mixing bowl add tahini, yogurt, lemon juice, garlic, and a good pinch of salt, about 1/2 tsp. Gradually add cold water (about 1/3-1/2 cup) while whisking vigorously to reach desired creamy texture. You want it thick but spreadable. Alternately you could do this in a food processor. Set aside for serving.
*If leaving yogurt out for vegan option definitely do this in a food processor as it will aerate it more and become more "creamy". Double the amount of tahini and lemon juice. whip on high while adding water, about 1/2 cup.*
In a large bowl whisk olive oil, lemon juice, white wine vinegar, and a good pinch of salt and freshly cracked black pepper. Add your finely minced shallots, all your herbs and chopped beets. Mix well.
To serve: spoon whipped tahini yogurt all over a large serving plate, roughly swooshing it to corners. Top with beet and herbs mixture. Garnish with toasted pine nuts, flaky sea salt, more fresh mint leaves, and a drizzle of olive oil.
This is really good with garlic toast or crostinis/crackers as an appetizer
Store leftovers separately so it doesn't go soggy!