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Raw Beet Salad with Tahini Dressing

The raw beetroots have wonderful tase, sweet and earthy, and this beet salad is crunchy and tasty. It's very easy and quick to make.
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Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Course: Salad
Cuisine: Hungarian
Keyword: beet, beetroot,, garlic, winter
Servings: 2 people
Author: Myreille

Ingredients

  • 2 (big) beetroots (or 3-4 small beets)
  • 2 teaspoons tahini
  • ½ juice of lemon
  • 2-4 tablespoons cold water
  • a pinch of crushed chili or fresh jalapeno
  • 1 clove garlic (peeled, minced)
  • pinch of salt

Instructions

  • Peel the beets and grate. Usually I grate the beetroots by hand but you can use a food processor. Cut the beets big pieces, pulse carefully in the food processor until the beets are shredded.
  • For the Tahini Dressing in a medium bowl mix tahini, juice of lemon, cold water, salt, garlic and chilli.
  • Add the the shredded beet to the Tahini Dressing. Mix it well and serve.

Notes

My favorites main dish to the Raw Beet Salad are Baked Potato, Vegetarian Hungarian Potato Paprikash, baked trout, cooked chicken or hard boiled egg.