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Wednesday, March 11, 2009

Beetroot and Tahinah Salad

Beetroot and Tahinah Salad
The Lebanese way of preparing Beetroot and Tahinah Salad. In Lebanon it's called "Salatat Shamandar bil Tahinah".

Serves 10 persons
  • lb (1kg) beetroot
  • 1/2 cup Tahinah paste
  • 1/2 cup lemon juice
  • 1 cup yoghurt
  • 1 teaspoon salt
  • 1 tablespoon finely chopped parsley
  • 1 onion, finely chopped
  • Peel and dice the beetroot into small pieces.
  • Wash and place in a saucepan.
  • Cover with water and let simmer for 1/2 hour, covered.
  • Marinate the chopped onions in lemon juice and salt.
  • Beat the yoghurt and tahinah, add the lemon juice and onions and mix well.
  • If mixture is thick, add 2 tablespoons water.
  • Pour the tahinah mixture over the beetroot and stir well.
Other Variations

Beets and Olive Oil - "Shamandar b Zayt"
  • 3 large cooked beets, diced
  • ½ c diced onions
  • ¼ c olive oil
  • 1 t salt
  • Peel and dice beets. Add onions, salt and olive oil.


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