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Creamy Beet & Tahini Salad

سلطة الشمندر

For the longest time, I would refuse to eat beets. I have no idea why, I just never felt like I needed to try them. Maybe it was the color. But one day all that changed. One of my friend's introduced me to this creamy salad and I was instantly hooked!

It was so simple and so delicious! I couldn't believe I had been missing out all these years. The salad was dressed in a tahini dressing that added a delightful nutty and earthy flavor. 


Beets are a great source of fiber, folate, manganese, potassium, iron, and vitamin C. Beets are full of color and they will dye everything around them!

This salad goes great with meat dishes. I love to serve it with Kubbeh Bil Sinyeh or Sfeeha Yafawiyeh. It's super refreshing and best served cold.  

Creamy Beet & Tahini Salad 

سلطة الشمندر

Servings: 4 

Prep Time: 20 minutes 


4 small beets, cooked, cooled and diced into 1/2" pieces 

3 tablespoons Tahini 

2 teaspoons lemon juice 

1/2 teaspoon cumin 

1/2 teaspoon coriander 

1/8 teaspoon salt 

1-2 tablespoons cold water 


1) To cook the beets, first poke the beets with a knife a few times, place in a pot, and cover with water to the top. Let it come to boil and cook until the beets are soft. 

2) Once the beets are cooked, let them cool, peel and dice into 1/2" pieces. Keep in the fridge until cold. 

3) To make the dressing, combine Tahini, lemon juice, cumin, coriander, and salt. Mix. Add water 1 tablespoon at a time to thin out. 

4) When ready to serve, toss with dressing and enjoy! 


- The consistency of Tahini varies from brand to brand and tends to separate. Before measuring your Tahini, make sure to mix it very well so that the consistency is not too watery, or too thick. Feel free to adjust the amount of Tahini based on your preference. 

- This salad is best served right away. If you're not planning on eating this right away, I suggest making the dressing ahead of time and mixing with the beets when ready to serve. 

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