Go Back
–+ servings

Shredded beets with tehina

By Michael Solomonov in his book Zahav – submitted by Diana, White Plains CSA
This recipe is from Michael Solomonov’s Zahav cookbook, named for his restaurant in Philadelphia. Zahav means gold in Hebrew. Feel free to use foil roasted beets in lieu of his salt baked ones if you find it easier. If you have leftover tehina, it will keep in the fridge for about a week and is a great dip for pita.
No ratings yet
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Salad
Cuisine Jewish/Israeli
Servings 4 cups

Equipment

  • Blender, food processor optional

Ingredients
  

For the tehina sauce:

  • 1 head garlic
  • ¾ cup lemon juice about 3 lemons
  • 1 ½ tsp kosher salt
  • 2 generous cups tehina
  • ½ tsp ground cumin

For the beets:

  • 5 cups plus ½ tsp kosher salt
  • 8 medium beets
  • ½ cup tehina sauce
  • ½ cup olive oil
  • ¼ cup lemon juice
  • ¼ cup chopped fresh dill plus more for topping
  • 2 TBS chopped fresh mint plus more for topping

Instructions
 

Notes

Note: This recipe calls for salt-baked beets, but you can substitute foil roasted beets if you find it easier: Trim the tops and bottoms from the beets, then wrap in foil and roast them at 375 F until they’re soft enough for a knife to piece the skin easily (about 45 to 90 minutes, depending on size). Let the beets cool, then peel them under running water.
Keyword appetizers, dairy-free, entertaining, freezer friendly, gluten free, make ahead, salad, side dish, sneaking veggies!, vegan, vegetarian