Beets were once used as a dye in the Arabian Peninsula. A beet’s high iron content makes it a natural alternative to medical treatments for anemia. In this recipe, beets are topped with delicious tahini (sesame paste). If making this recipe ahead of time, keep the dressing aside and drizzle it over the salad just before serving. Be aware that beets stain. Make sure to protect your countertops and clothing before handling them.
Ingredients:
1 pound (3 to 4) medium beets, leaves removed, scrubbed, and peeled
Salt, to taste
1 tablespoon distilled white vinegar
Juice of 1 lemon
1/4 cup tahini
1/2 cup plain yogurt, drained well
1 pound (3 to 4) medium beets, leaves removed, scrubbed, and peeled
Salt, to taste
1 tablespoon distilled white vinegar
Juice of 1 lemon
1/4 cup tahini
1/2 cup plain yogurt, drained well
Preparation:
Place beets in a medium saucepan with salt and white vinegar. Cover with 5 cups water and bring to a boil over medium-high heat. Reduce heat to medium and continue cooking, uncovered, for 45 to 60 minutes, or until beets are tender. In the meantime, mix lemon juice and tahini together in a small bowl. Taste and add salt if necessary. When they are finished cooking, and drain beets well. Cut beets into 1/4-inch-thick slices. Spread yogurt onto the bottom of a serving platter. Arrange beet slices on top of the yogurt. Spoon sesame paste on top of the beets. Serve warm or chilled.
Place beets in a medium saucepan with salt and white vinegar. Cover with 5 cups water and bring to a boil over medium-high heat. Reduce heat to medium and continue cooking, uncovered, for 45 to 60 minutes, or until beets are tender. In the meantime, mix lemon juice and tahini together in a small bowl. Taste and add salt if necessary. When they are finished cooking, and drain beets well. Cut beets into 1/4-inch-thick slices. Spread yogurt onto the bottom of a serving platter. Arrange beet slices on top of the yogurt. Spoon sesame paste on top of the beets. Serve warm or chilled.