This is a salad that is as beautiful to look at as it is to eat. Beetroot is typically a winter vegetable, but in this day and age is not uncommonly found all year around. According to Wikipedia, “beetroot is a rich source of potent antioxidants and nutrients, including magnesium, sodium, potassium and vitamin C” among many other health benefits. The boiled beetroots are topped with grated carrots, a perfect source of vitamin A.
The dressing incorporated yogurt and tahini. Tahini is a paste made from ground sesame seeds, a fantastic source of calcium, iron, and many other minerals.
For aesthetic and nutritional value, you may optionally sprinkle the salad with fresh pomegranate seeds.
boiled beetroot, refrigerated overnight
pomegranate seeds, optional
For the dressing:
1 Tbsp tahini
3 Tbsp yogurt
1 lemon juice
1 tsp salt
Slice the peeled beetroot into semi-circles. Arrange in a single layer on the serving plate.
Peel the carrots and grate roughly, arrange on top of the beetroot slices.
Chop the onion and parsley; sprinkle on the carrot layer.
To make the dressing, whisk the tahini, yogurt, lemon juice, and salt well.
Dress the salad.
Drizzle with olive oil.
Sprinkle with pomegranate seeds if using or available.