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Home » Salads » Beets and Tahina

Beets and Tahina

Published: Feb 11, 2020 ~ by Tracey Hatch-Rizzi
Updated: May 21, 2022 ~ Leave a Comment

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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!

Shredded golden beets and tahina salad in a doghnut shape on a white plate with oil and aleppo pepper sprinkled in the center hole, with a pita on the side.

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.

Gold beets and tahini salad on a plate with a spoon. A scoop is in a grilled pita held by a hand at the edge of the plate.

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

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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Shredded golden beets and tahina salad in a doghnut shape on a white plate with oil and aleppo pepper sprinkled in the center hole, with a pita on the side.

Beets and Tahina

  • Author: Tracey Hatch-Rizzi
  • 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
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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

Scale

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

Did you make this recipe?

Tag @rad_foodie on Instagram and hashtag it #beradeatwell

Filed Under: Keto, Low FODMAP, Paleo, Recipes, Salads, Sides, Vegetarian

About Tracey Hatch-Rizzi

Tracey Hatch-Rizzi, LAc, MAcOM is a licensed acupuncturist and herbalist with a strong background in science and nutrition. She has followed a ketogenic diet since 2018 and has over 10 years' experience with special diets, including the low-FODMAP diet. Tracey is dedicated to providing delicious, healthy recipes, and educational resources to help others find optimal health through informed diet and lifestyle choices.

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Nice to meet you!

Blog author.

Hey there! I’m Tracey – an acupuncturist, nutrition nerd, cat herder, outdoors enthusiast and lover of comfort food! I enjoy cooking mostly healthy keto, low-carb and low-FODMAP recipes and sharing them (okay, eating them too…)!  When I’m not making a huge mess in the kitchen, I’m exploring and enjoying the beautiful Pacific Northwest.  Learn more…

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