Cool Beet and Spinach Salad with Tahini sauce
This is a recipe of my own invention. I'm quite proud of it:
For the salad:
6-8 small beets
1 package frozen or fresh spinach
!/2 a red onion
Simmer the beets in water in a big sauce pan with a lid. After about 30 minutes test if the beets are done. If done, you should be able to easily slide a knife through a beet and slip off the skin. Plunge the beets into cool water. Skin them and cut them into wedges. Cook the spinach (either wilt it if using fresh or microwave the frozen stuff). Dice the onion. Combine all the ingredients.
For the dressing:
~ 1/4 cup tahini
1 lemon, juiced
a few grinds of pepper
salt
agave nectar or honey
Whisk all the ingredients except the honey and salt together. Add warm water until the dressing is fairly thin. You want something that will dress the salad easily. Add the honey and salt to taste. Dress the salad. This salad should be served cool.
And I thought I hated beets ...
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2 comments:
ooooh lovely. Tahini on beets and spinach. Was the spinach also from the magnificent box?
I got two nice (but pricey for tiny portions!) carryout salads yesterday at Le Pain Quotidienne, now across the street from WCL but way out of the student price range. One was the farro, this time with beet and carrot. The other was a delicious organic quinoa with enoki mushroom. Scrumptions.
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