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Pickled beet salad
A tangy and crunchy salad perfect for every occasion.
YIELDS
3
TO
4
Ingredients
- 3 tablespoons Greek yogurt
- 1 x 500ml jar store-bought pickled beet
- 1 1/2 tablespoons tahini
- 1/2 teaspoon dried whole cumin seeds
- 2 tablespoons roughly chopped walnuts
- 1/3 cup roughly chopped fresh dill
- 3 tablespoons extra virgin olive oil
- 1 tablespoons large crystal sea salt
Directions
- On a platter, spread out the yogurt.
- Add drained beets all over the platter.
- Drizzle the tahini all over the beets.
- Sprinkle cumin, walnuts and dill all over the beets drizzled with tahini.
- Spoon the olive oil all over the platter, followed by large crystal sea salt.
- Serve at room temperature. Enjoy!
Recipe copyright Roger Mooking 2021.
