Beetroot and Tahinah Salad

The Lebanese way of preparing Beetroot and Tahinah Salad. In Lebanon it's called "Salatat Shamandar bil Tahinah".

Serves 10 persons
Ingredients:

• lb (1kg) beetroot
• 1/2 cup Tahinah paste
• 1/2 cup lemon juice
• 1 cup yoghurt
• 1 teaspoon salt
• 1 tablespoon finely chopped parsley
• 1 onion, finely chopped

Preparation:

• Peel and dice the beetroot into small pieces.
• Wash and place in a saucepan.
• Cover with water and let simmer for 1/2 hour, covered.
• Marinate the chopped onions in lemon juice and salt.
• Beat the yoghurt and tahinah, add the lemon juice and onions and mix well.
• If mixture is thick, add 2 tablespoons water.
• Pour the tahinah mixture over the beetroot and stir well.

Other Variations

Beets and Olive Oil - "Shamandar b Zayt"

• 3 large cooked beets, diced
• ½ c diced onions
• ¼ c olive oil
• 1 t salt
• Peel and dice beets. Add onions, salt and olive oil.