Shredded Beet Salad
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Shredded Beet Salad made with vinaigrette or Tahini dressing is colorful, nutritious and very flavorful. This easy salad recipe makes a terrific appetizer, side salad or light meal when combined with hard boiled eggs or a scoop of tuna salad.
Ingredients for Vinaigrette Salad (for Tahini Dressing, see recipe below):
- 2 cups red beets (peeled)
- ½ cup fresh chopped parsley (thyme, coriander, dill, basil or your favorite fresh herbs are fine)
- 3 tbsp. olive oil
- 2 tbsp. lemon or lime juice (fresh is best)
- 2 tbsp. finely chopped onion
- 1 tbsp. sugar
- 1/2 tsp. salt
- Black pepper, to taste
- Optional: Add 2 cups shredded or grated carrots (to create a Shredded Beet and Carrot Salad -- double the dressing)
Shred beets using a food processor or hand grater. In a small bowl, combine oil, juice, onion, sugar, salt and pepper. Combine with beets (and carrots, if desired) and fresh parsley in a bowl and refrigerate.
Tahini Dressing recipe:
- In a jar with a tight lid, combine ½ cup tahini, ½ cup oil, drop or two of sesame oil, ¼ cup lemon juice, ¼ cup soy or tamari sauce and enough water only to achieve desired consistency -- with lid closed, shake ingredients until blended. Combine with shredded beets, onions and then garnish with chopped parsley.
Shredded Beet Salad serves: 4
Adapted from: “Simply in Season, A World Community Cookbook,” Mary Beth Lind and Cathleen Hockman-Wert, Herald Press, 2005.
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