Grated Beet Salad

This dish doubles as both a dip or a salad!  I love the beautiful jeweled color - you can be confident that anything that vibrant of a hue is going to work magic for your health!

  • 4-5 cooked (or canned) beets, grated (Try Love Beets!)
  • 1 Tbsp olive oil
  • 1 lemon, juice and zest
  • 1/4 cup tahini
  • 1/4 cup fresh herbs (cilantro, dill, parsley, mint, or basil work well)
  • 1 clove of garlic, minced
  • 1/4 tsp cumin
  • pinch of salt

Whisk together tahini, olive oil, lemon juice + zest, herbs, garlic, cumin, and salt.  If the tahini seizes, add cold water (1 tsp at a time), and whisk until a creamy dressing consistency forms.  Next, using a cheese grater, grated the beets into a medium bowl.  Pour the tahini dressing over the beets and toss to combine.  

Serve this as you would potato salad, or include it as part of a mezze platter with tabbouleh and falafel, or plate up some veggies and crackers and get dipping!