Beet Salatim | Chef Michael Solomonov | Tips & Techniques

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta

Goat cheese provides a tangy flavor while being lower in fat.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds add crunch and nutrition without the cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola oil is more budget-friendly.

pomegranate seeds

🥗Healthier: dried cranberries

💰Cheaper: fresh blueberries

Dried cranberries are lower in cost and still add sweetness.

Salt roast the beets by covering them with kosher salt in a baking dish.

Roast the beets until they are soft and intact, then remove from the oven.

Peel the roasted beets using a kitchen towel to rub off the skin or let them cool slightly before peeling.

Grate the peeled beets using a box grater until they resemble a puree.

In a bowl, mix the grated beets with tahini and lemon juice.

Tear fresh parsley and mint into the beet mixture, folding them in gently.

Drizzle olive oil on top of the beet salad before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens