This Beetroot Tahini is a striking and hearty salad dressing. Perfect if you want to add some colour to your salad recipe!
I adore tahini. How would we be able to love without this sesame paste so prevalent in Mediterranean, Middle Eastern and North African cuisine? Without this condiment, we wouldn’t have hummus, halva or baba ghanoush!
If you’ve never tried tahini as an ingredient on its own, there are essentially 2 types of tahini you can buy. Hulled or unhulled.
Hulled tahini means that the skin of the sesame seeds have been removed while the latter has not. Hulled sesame seeds are a lot less bitter and smoother so this would be the way to go for a gentler entry into the world of tahini.
For those who love their tahini, have you ever tried making your own? It’s actually quite simple.
In a large saucepan or wide skillet, dry toast your hulled sesame seeds until they are golden brown. Add it into your food processor and give it a good whiz.
Then add some oil, preferably one that is flavourless as you don’t want to take away the flavours of the main ingredient. How much oil you add will determine its viscosity. Add a little salt to enhance the taste. Voila!
No doubt you would have had many different versions of tahini based salad dressings including our Tahini Maple Syrup Dressing.
But I wanted to create an additional flavour that would add to the earthiness of the dressing. I have to admit I was also after some colour and no better companion to tahini than the good ‘ol beetroot.
Beetroot Tahini Ingredients
Beetroot: Earthy and sweet root vegetable that is the basis of this dressing. Give it a good blitz to really give you a nice and pureed texture that will allow for spread and dipping.
Tahini: Beautiful addition of this sesame based paste makes it a truly diverse dressing. The beetroot gives this tahini a different flavour and something different from the regular tahini based dressings you may be used to.
Some of the good brands out there include Baron’s, Soom Foods and Okka.
Garlic: This dressing can’t live without some garlic and really adds to the overall flavours.
Lemon: Juice the lemon to yield 3 tbsp. This will help to balance out the strong flavours of the beetroot and tahini.
Salt and pepper: Just a pinch to season the dressing.
Beetroot Tahini Method
Bring a small saucepan of water to boil.
Remove the leaves and stem from the beetroot and place into the saucepan. Reduce to a simmer and place the lid on. Simmer for at least 30 minutes until they are tender.
Remove beetroot from the saucepan. Let it cool down a little and then with your fingers, remove the skin, which should slide off easily. If it’s being stubborn, just use a peeler.
Add the beetroot, tahini, garlic cloves, a pinch of salt and pepper into a food processor. Blend until pureed. You should get a bright purple tahini dip with a really creamy texture.
Best Salad for This Dressing
Baby Cauliflower and Spiced Chickpeas with Beetroot Tahini
What could be more scrumptious than whole roasted baby cauliflower? Combine them with spiced chickpeas and beetroot tahini, and you’ll have a middle eastern inspired salad that won’t disappoint.
More Salad Dressing Recipes
Recipe
Beetroot Tahini
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Instructions
- Bring a small pot of water to boil. Remove the leaves and stem from the beetroot and place into the pot. Reduce to a simmer and place the lid on. Simmer for at least 30 minutes until they are tender. Remove from the pot, let it cool and with your fingers remove the skin, which should slide off easily.
- Cut beets into small pieces.
- Add the beetroot, garlic cloves, tahini, lemon juice, and a pinch of salt and pepper into a food processor.
- Blend until pureed. You should get a bright purple tahini dip with a creamy texture.
Notes
- Instead of boiling the beetroot, you can roast them in the oven for a deeper, sweeter flavour. Simply wrap the beetroot in foil and roast at 200°C or 400°F for about 45-60 minutes, or until tender. Let them cool before peeling and using in the recipe.
- Add a pinch of ground cumin, coriander, or paprika to the beet tahini for an extra layer of warmth to complement the beetroot and tahini.
- If you like, you can mix in freshly chopped parsley, cilantro, chervil or dill for a fresh twist.
- For a creamier texture, you can add in some plain or Greek yoghurt for a creamy texture or for a vegan version, add olive oil, a dairy free yoghurt alternative or silken tofu.
- If you prefer your pink tahini dressing to have a sweeter profile, add a drizzle of honey or maple syrup.
- Add a pinch of red pepper flakes or a dash of hot sauce for some heat.
- Select small to medium-sized beetroots that are firm and have smooth skin. Avoid beetroots that are soft, wrinkled, or have cuts, bruises, or blemishes.
- Be careful not to overcook the beets, as they can become mushy and lose their flavour and vibrant colour. Aim for tender-firm, where a knife easily pierces through or is fork tender but there’s still a slight bite.
- Allow the beetroots to cool naturally before peeling. This prevents them from becoming mushy.
- High-quality tahini makes a difference. Look for a brand with a fresh, nutty aroma and a smooth texture. If the tahini has separated from the oil, stir it carefully before use.
- Taste your dressing after blending and adjust the seasoning with salt, pepper, and lemon juice to create a balance of flavours. You can also add a pinch of sugar or honey for a touch of sweetness.
- If the dressing is too thick for your liking, you can add a little water, one tablespoon at a time, until you reach your desired consistency.
Nutrition
*Disclaimer: Nutritional information provided is an estimate only and generated by an online calculator.
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kim
Love this recipe! I’m such a huge fan of tahini and this was so easy and tasty! Will definitely be making again!
The Devil Wears Salad
Thank you Kim! We absolutely love tahini too. Glad you liked it!
Bintu | Recipes From A Pantry
What a delicious idea for a salad dressing! Love the vibrant colour too.
The Devil Wears Salad
Thanks Bintu! It really is as delicious as it looks!
Danielle Wolter
So I just bought the huge jar of tahini a couple days ago – this is a great way t o use it! Sounds delicious.
The Devil Wears Salad
Perfect Danielle! Give it a go and let us know how you go!
Dannii
I love tahini and this is such a great twist on it. I love the colour!
The Devil Wears Salad
We love tahini too and yes, I have to admit I went for colour first before taste. Such a great way to make a salad to look spectacular.
Veena Azmanov
Love the color and sound healthy too. I am definitely trying a batch for my salad next.
The Devil Wears Salad
Thanks Veena! Enjoy the recipe and let us know how you go!