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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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