Salatada

Beet salad with tehina sauce and fresh herbs

Delight in the vibrant flavors of beet salad with creamy tehina sauce and aromatic fresh herbs in this refreshing culinary combination.

Ingredients:

5 cups plus 1 1/2 teaspoon coarse salt
8 medium beets
4 garlic cloves, unpeeled
1/2 cup (or more) freshly-squeezed lemon juice
2/3 cup excellent quality tahini a.k.a. tehina—Chef Michael Solomonov loves Soom Foods, available on Amazon)
1/4 teaspoon (or more) ground cumin (optional)
1/2 cup olive oil
1/4 cup chopped fresh dill, plus more for topping
2 tablespoons chopped fresh mint, plus more for topping

Preheat the oven to 375°F. Spread 1 cup of salt in an oven-safe skillet or baking dish. Arrange the beets on top of the salt and cover them with the remaining 4 cups of salt. Bake until the beets are soft, which should take around 90 minutes. Please note: I recommend using coarse salt for the initial layer and fine kosher salt for the rest of the recipe.
While the beets are cooking, prepare the tehina sauce. Blend the garlic, 1/3 cup of lemon juice, and 1 teaspoon of salt in a food processor until roughly pureed. Let it sit for 10 minutes to allow the garlic flavor to mellow. Strain the garlic mixture through a fine sieve into a small bowl, pressing to extract as much liquid as possible. Return the liquid to the food processor, discard the solids, and add the tahini. Blend until well combined. You can also add cumin for extra flavor. Gradually pour in 1/4 cup of ice water while processing until the mixture becomes very smooth, pale, and thick.
Once the beets have cooled, peel and grate them into a mixing bowl using the larger holes of a box grater. Stir in 1/2 cup of the pre-made tehina sauce (there will be extra left for later use), along with oil, lemon juice, dill, and mint. Season with 1/2 teaspoon of salt and mix thoroughly. Garnish with additional chopped dill and mint before serving at room temperature.

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