Beetroot salad recipe, the Syrian recipe of beetroots with yogurt, tahini sauce, garlic, olive oil.
Recipe Information
Beetroot Salad with Yogurt and Tahini
Cultural Context
Beetroot salad with yogurt and tahini is a staple in Syrian cuisine, often served as a refreshing side dish. This salad highlights the earthy sweetness of beets, complemented by the creamy tang of yogurt and the nutty flavor of tahini. Traditionally enjoyed in family meals, it showcases the use of fresh, local ingredients. Today, variations of this salad can be found across the Middle East, often adapted with different herbs and spices to suit local tastes.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
tahini
🥗Healthier: almond butter
💰Cheaper: sunflower seed butter
Almond butter provides healthy fats while being lower in calories.
yogurt
🥗Healthier: Greek yogurt
💰Cheaper: sour cream
Greek yogurt adds protein and creaminess.
Cut and clean the beetroots.
Boil the beetroots until they're totally soft, about 30 minutes.
Check doneness by pushing a knife through the beetroot; if it goes through easily, it's cooked.
Turn off the heat and let the beetroots cool.
Cover and place the cooled beetroots in the fridge for later use.
Cut the cooled beetroots into small pieces.
Smash a bit of garlic and add it to the beetroots.
Add 1 spoon of tahini to the mixture.
Add 2 spoons of greek full fat yogurt.
Add a bit of olive oil.
Add the juice of a full lemon and mix well.
Add some salt and mix with the beetroot before serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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