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!
Lindsey Kane is a Registered Dietitian in Philadelphia. For more nutrition tips and recipes, visit her blog at biteforchange.com.
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