Mediterranean Beet Salad is inspired by my culinary encounters on a recent vacation to Seattle. When I made my way home there was nothing but a few beets in my vegetable drawer, a carton of goat yogurt and my go to Tahini. That was enough to make a satisfying meal and by adding a few fresh sprigs of mint from the garden and the rich flavors of Temple Essential Masala all of the elements of Yum come together in one bowl. Refreshing and substantial this delicious Mediterranean inspired raw beet salad is grounding and full of gratifying flavors. And while you appreciate the tastes your liver appreciates both the cleansing and the anti-inflammatory properties that beets and the spices naturally provide.

5 Medium Beets (4 cups grated)
1 c. Goat Yogurt
1/2 c. Tahini
2 T. Lemon Juice
1 T. Temple Taste Essential Masala
7 Fresh Mint (5-6 medium size leaves)
1/2 t. Real Salt
Garnish: Mint Sprig, Lemon Zest and or Gamasio (Toasted Ground Sesame Seeds)

Wash and Peel away tops and tough skin from 4-5 beets. Cut into quarters that can fit through the Food Processor feed tube.
Set up Food Processor to grate only. Turn on high and press all of the quartered beets through the grater.
Transfer container of grated beets into a large bowl.
Now place large blade back into food processor and add into the container:
1 c. yogurt, 1/2 c. tahini, 2 Tablespoons Lemon juice, 1 Tablespoon Temple Taste Essential Masala and 7 medium mint leaves with 1/2 teaspoon Real Salt.
Cover and mix on high for 30 seconds or until the mixture is smooth and creamy. Add the dressing to bowl of grated beets and stir thoroughly together.
Mediterranean Beet Salad is ready to be served or covered and stored for later.
Garnish when serving with sprig of mint and Lemon Zest (finely grated lemon peel) and or Temple Taste Seasonal Gamasio.

See recipe for Temple Taste Seasonal Gamasio.

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