Beets with tahina sauce are an amazing combination of flavors. The result is a creamy, earthy and slightly sweet salad that’s perfectly keto and low-FODMAP to boot!
When I was a child my mom referred to me as ‘the beet kid’. Mom: “What vegetable would you like to have tonight?” Me: “Beets!” All the time. Yep, I was weird, but I really did like eating my veggies, with the exception of brussels sprouts, which tend to not agree with ‘kid palates’.
I know that some folks don’t particularly care for beets. Even though they’re slightly sweet and extremely healthy, some folks just never develop a taste for them. Maybe until now… enter this recipe!
My inspiration to combine beets with tahina comes from a delicious plate my sweetie and I ordered at the Mediterranean Exploration Company, here in Portland. This is one of those restaurants where I could eat my way through their menu on a daily basis. I was blown away by the combo of flavors so I decided I needed to whip up my own at home so I didn’t spend my life savings at their establishment. I could, you know.
What makes Beets and Tahina so special?
What really makes this dish come alive is the addition of Aleppo Pepper. These peppers have a unique and amazing flavor. Read more about Aleppo Pepper in my Ingredient Spotlight. They can be easily ordered online if you can’t find any at a specialty store near you. If you don’t have Aleppo, no worries. The recipe is delicious without this addition and you can always top the salad with a sprinkle of paprika or red chili flakes.
Most beet salads are a combination of sweet beets that are paired with something acidic – usually citrus, cheese or vinegar. But this salad takes a totally different approach. The tahini has a slightly bitter flavor, which balances out the sweet in the beets. And it gives this salad a nutty, creamy earthiness that’s just divine. Topping the salad off with flake salt and Aleppo pepper takes it over the top. The marriage of these flavors casts a magical spell on those that typically aren’t beet lovers.
Gold or red beets?
I use golden beets in this recipe simply because I like the aesthetics better than using red beets. You can really use either. Since this salad is most often eaten with pitas or flatbread (yes, keto pitas exist!), I decided the gold beets would be a little safer than the red just in case you ended up wearing some – yikes!
Tahini, tehina or tahina?
At first I thought this was a ‘toe-may-toe’/’toe-mah-toe’ situation, but it isn’t. Tahini is pureed, raw sesame seeds. Tahina (or tehina) refers to a sauce that’s made with tahini that usually includes olive oil, lemon juice and garlic. For us low-FODMAPPERS, we’ll exclude the garlic. This recipe really is still just as amazing without it.
I enjoy eating this just like any salad. But, it’s wonderful eaten like a hummus or like baba ganoush, with some flatbread or pieces of tortilla. Or maybe just your fingers… just kidding. Forks are encouraged for this one.
I included two cooking methods for the beets, so cooking times will vary depending on which one you choose. I love using my pressure cooker because it’s super fast. But if you don’t have a pressure cooker, you can certainly boil them on the stove or even use canned whole beets. The recipe is quite forgiving!
Other recipes you might like
- Easy Lebanese Fattoush Salad (Keto, Low-FODMAP with AIP Option)
- Kale BLT Salad
- Stuffed Balsamic Portobello Mushrooms
- Homemade Asian Cabbage Rolls
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Beets and Tahina
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 cups 1x
- Category: Salads
- Method: Pressure Cooker
- Cuisine: Mediterannean
- Diet: Gluten Free
Description
Beets with tahina sauce are an amazing combination of flavors. The result is a creamy, earthy and slightly sweet salad that’s perfectly keto and low-FODMAP to boot!
Ingredients
3 medium beets
2 tablespoons tahini
2 teaspoons balsamic vinegar
1 tablespoon lemon juice
2 teaspoons Aleppo pepper (optional – see notes)
2 teaspoons flake sea salt (regular sea salt works here, too)
About 1/4 cup hot water
2 tablespoons olive oil (optional, for serving)
2 teaspoons chopped dill (you can use fresh or dried dill)
2 teaspoons sesame seeds
Instructions
Pressure cooker: Cut the tops off of the beets and cook in a pressure cooker at high pressure for 15 minutes.
Boiling method: Place beets in a large pot and add water to cover. Bring to a boil, reduce heat and simmer until tender, about an hour.
Let the beets cool and remove skins. Trim off the roots and tops.
In a large bowl, grate the beets.
In a medium bowl, add the tahini, balsamic, lemon juice, salt and add the water slowly. Depending on the brand of tahini, you may need a little more or less water. Add this only to the desired consistency.
Add the sauce to the beets and stir until combined.
Arrange the beet salad in a circle on a plate and fill the center of the circle with the olive oil. Garnish with Aleppo pepper, flake sea salt, chopped dill and sesame seeds.
Notes
I love using Aleppo pepper for this recipe, but you can substitute it for paprika or red pepper flakes if you want a little bit of heat.
Nutrition
- Serving Size: 1/2 cup
- Calories: 93
- Sugar: 3 g
- Sodium: 622 mg
- Fat: 7 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 2 g
Keywords: beets, tahina, tahini, keto, vegetarian, low-fodmap, vegan, salad
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