Last week, during my hearty salads kick, I tried out this recipe from Real Simple magazine. Their August 2011 edition has so many great salad recipes that it's actually hard to choose which ones to make. I was intrigued by this one since I love tahini and I had never eaten raw beets before. I have always enjoyed cooked beets, so I figured the raw version should be good too, which it is. I couldn't find watercress at the grocery store, so I used spinach as a substitute. I'm sure it would also be great with arugula or micro greens.
If you plan on serving this salad to a group and want your dinner presentation to look good, don't mix this before serving. Once mixed, the beets stain most of the salad red, especially the tahini dressing. They can also stain work surface and your clothes, so be careful when working with them (if you're worried, you can wrap your cutting board in plastic wrap or wax paper and hold the beets in a paper towel as you grate them).
What I liked most about this salad was the tahini dressing. I've never made one myself and it turned out great. It's really easy to tweak this dressing if you find one of the flavors to be too strong. I added a little more honey to my dressing to tone down the ginger a bit. I was also really skeptical of the additional 1/2 cup of water at first, but it turn out being necessary. You could just add 1/4 cup if you want a thicker dressing, but then you might need to make a larger batch for the salad.
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