Beet Salad with Tahini

perfect for summer parties

I don’t know about you but I am always looking for new flavorful recipes that you can make ahead and or bring to a party. This one is all that! If you have not salt crusted anything before this is an easy way to start. Can you reuse the salt when you are done? Yes! Just let it dry and place it in the food processor to get back to a smooth texture.

Ingredients

• 5 cups plus 1/2 teaspoon kosher salt

• 5-6 medium beets

• 1/2 cup tahini

• 1 cloves garlic, minced

• ⅓ cup olive oil

• 1/4 cup lemon juice

• 1/4 cup chopped fresh dill, plus more for topping

• 2 tablespoons chopped fresh mint, plus more for topping

Direction

• Preheat the oven to 375°F. Spread 1 cup of the salt in an ovenproof skillet or baking dish. Put the beets on the salt and cover with the remaining 4 cups salt. Bake until the beets are tender, about 90 minutes.

• When they are cool enough to handle, remove the beets from the salt and peel. Set them aside to cool completely.

• Grate the beets into a mixing bowl using the coarse holes of a box grater. Add the tahini, garlic, oil, lemon juice, dill and mint, and season sea salt. Mix well to blend. Top with more chopped dill and mint, and serve at room temperature or cold.