Textual Chef

Beet and Walnut Salad with Tahini

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-CookVeganMediterraneanGluten-FreeDairy-FreeEgg-Free

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 clove 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. 1

    Whisk together 1/4 cup tahini (sesame paste), 3 tbsp fresh lemon juice, 1 clove 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. 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. 3

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

  4. 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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