A very nice commentator kindly took the time to thank me for the elegant beetroot salad I posted almost 500 posts ago. Going back to the post, I realize I may not have done this salad justice. The photos were not that inspiring, although the salad itself is nothing short of fantastic. And it would be: it’s my mother’s.
So here is take two, in hopes of redeeming my new-blogger first attempt.
The salad consists of boiled beetroot, topped with freshly grated carrots, a combo of fresh herbs, and a tahini-yogurt dressing. The fresh pomegranate arils are optional and are my personal addition, but I find they really ump the presentation and textural flavor. For presentation, I sprinkle the pom seeds after dressing the salad.
3 large boiled beetroot, refrigerated overnight
2 green onion, sliced
1/2 cup chopped parsley or coriander
1/4 cup pomegranate seeds, optional
For the dressing:
2 Tbsp tahini
6 Tbsp yogurt
2 lemons, juice
1 1/2 tsp salt
olive oil, optional
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. Sprinkle with pomegranate seeds.
If using olive oil, drizzle lightly.