Beetroot is back on the menu, our earthy flavoured friend. In this salad, the beets are grated and mixed with a classic yoghurt and tahini dressing. To keep up the Middle Eastern theme, we add some za’atar.
This is a perfect Autumn Salad, although it does work really well in all other seasons. I love it in Autumn because we are moving from the cool blue colours of Summer into the oranges, golds, reds and crimsons of Autumn. It seems to fit well somehow.
If you are interested in other Beetroot Salads, try Beetroot and Yoghurt Salad Beetroot Salsa with Yoghurt, Beetroot, Orange and Olive Salad, Beetroot with Honey Dressing, Raw Beetroot and Herb Salad, and Warm Beetroot and Carrot Salad with Indian Spices.
Beetroot Salad with Yoghurt-Tahini Dressing and Za’atar
Take some raw beets and peel them. Best to wear gloves while you to do this. Grate them, either by hand or using a food processor.
Mix some yoghurt with tahini and lemon juice. The lemon juice will thicken the tahini, so use the yoghurt to thin it out to a desired level.
Toss with the beets along with za’atar. Serve and enjoy!
If you don’t have za’atar, make a mix of toasted sesame seeds, any dried green herbs (thyme is really good) and ground sumac.
Mix grated carrots with the grated beetroot.