Rachel Belle’s Beet Salad with Garlicky Tahini and Mint Gremolata
Makes 4-6 Servings as a side.
For the salad:
1 1/2 pounds red or golden beets, peeled, quartered, and cut into 1 1/12 ince wedges.
1/4 cup crumbled feta, plus a bit more for topping
1 batch garlicky tahini sauce, divided
For the gremolata:
3 tablespoons toasted sunflower seeds
3 tablespoons thinly sliced (chiffonade) fresh mint
3 tablespoons olive oil
1 tablespoon lemon zest
1/4 teaspoon salt
Directions:
In a medium pot fitted with a steamer basket, add several inches of water. Add the beets to the basket. Over the medium-high heat, steam the beets until tender, about 15 minutes. They’re done when easily pierced with a knife. Transfer to a serving bowl or plate to cool on the counter or fridge.
To make the gremolata, in a small bowl, mix the sunflower seeds, mint, olive oil, lemon zest, and salt.
When the beets are completely cool, toss with the feta, drizzle half the tahini sauce over the top, spoon on the gremolata, and serve the rest of the tahini sauce on the side. Toss the salad just before eating, coating every beet with sauce, and feel free to add more cheese.
For the Garlicky Tahini Sauce
1/3 cup tahini
3 tablespoons freshly squeezed lemon juice
1 medium garlic clove, grated or finely minced
1/4 cup cold water, plus more as needed
1/4 teaspoon salt
Directions:
Whisk the tahini, cold water, lemon juice, garlic, and salt in a bowl until very smooth, or blend in a small food processor. If the tahini seizes up or the sauce is too thick, add another teaspoon of cold water and repeat as needed. Store in an airtight container, in the fridge, up to a week.
