Beet and Walnut Salad with Tahini

Name: Beet and Walnut Salad with Tahini
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 lbs cooked beets (roasted or vacuum-packed), sliced or cubed; 1/4 cup walnut halves, toasted, roughly chopped; 1/4 cup tahini (sesame paste); 3 tbsp fresh lemon juice; 1 garlic clove, minced; 2-4 tbsp cold water; 2 tsp extra-virgin olive oil; 1/2 tsp kosher salt; 1/2 tsp sumac; 2 tbsp fresh mint leaves, torn

Tender roasted or vacuum-packed beets paired with crunchy toasted walnuts on a silky tahini-lemon dressing, finished with fresh mint and a pinch of sumac. A vivid Levantine salad that works as a mezze or a light meal.

20 minEasyServes 4220 cal/serving

Middle EasternSaladNo-CookVeganMediterraneanHigh FiberLow CarbHalal-friendlyGluten-FreeDairy-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-FreeCorn-Free

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Ingredients

2 lbs cooked beets (roasted or vacuum-packed), sliced or cubed
1/4 cup walnut halves, toasted, roughly chopped
1/4 cup tahini (sesame paste)
3 tbsp fresh lemon juice
1 garlic clove, minced
2-4 tbsp cold water
2 tsp extra-virgin olive oil
1/2 tsp kosher salt
1/2 tsp sumac
2 tbsp fresh mint leaves, torn

Instructions

1

Whisk together 1/4 cup tahini (sesame paste), 3 tbsp fresh lemon juice, 1 minced garlic clove, 1/2 tsp kosher salt, and enough 2-4 tbsp cold water to create a pourable, creamy dressing. Taste and adjust lemon or salt.
2

Arrange 2 lbs sliced or cubed cooked beets (roasted or vacuum-packed) on a serving platter or in a shallow bowl. Drizzle the tahini dressing generously over the top.
3

Scatter 1/4 cup toasted, roughly chopped walnut halves over the beets. Drizzle with 2 tsp extra-virgin olive oil.
4

Garnish with 2 tbsp torn fresh mint leaves and a dusting of 1/2 tsp sumac. Serve immediately or refrigerate up to 1 hour before serving.

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Questions

Is there a substitute for sumac in Beet and Walnut Salad with Tahini?

The entry for Beet and Walnut Salad with Tahini calls for 1/2 tsp sumac. In its place: Lemon zest with a pinch of salt gives the same bright sourness. Add it at the end, as you would the sumac.

Is Beet and Walnut Salad with Tahini keto-friendly?

A serving of Beet and Walnut Salad with Tahini carries 18 g of carbohydrate, 10 g of it fiber. Against a strict 20 g keto day that is 90 percent of the budget; against a moderate 100 g low-carb day it is 18 percent.

Does Beet and Walnut Salad with Tahini contain tree nuts?

Yes: 1/4 cup walnut halves, toasted, roughly chopped. The full allergen list for this entry is tree nuts and sesame. Where the nuts are a garnish or a texture, toasted sunflower or pumpkin seeds stand in. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many carbs are in Beet and Walnut Salad with Tahini?

One serving (the recipe makes 4) has 18 g of carbohydrate in about 220 calories, with 10 g protein and 10 g fat, plus 10 g fiber and 203 mg sodium. The figures are estimates computed from the ingredient list.

Can I make Beet and Walnut Salad with Tahini ahead?

Yes, it takes well to being made ahead. The base of Beet and Walnut Salad with Tahini is beets, which holds up: it keeps three to four days refrigerated and tastes better after a few hours, once the dressing has soaked in. Hold back a spoonful of dressing to freshen it before serving. Add the walnuts at the table so it stays crisp. It does not freeze.

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