This recipe (and photo) comes to us by Yelena Strokin’s wonderful food blog: Cooking Melangery.
By Samantha Weiss Hills
This beet salad comes from Michael Solomonov’s cookbook Zahav (Houghton Mifflin Harcourt, 2015). It’s one of the best cold salads I’ve ever had—earthy from the salt-crusted, roasted beets, lemony and rich from the tehina sauce, and bright from the fresh herbs. There’s a recipe within a recipe here: you’ll get extra tehina sauce to use later (trust me, that’s a good thing).
Serve these savory/sweet/spicy pickles with BBQ, burgers/veggie burgers, with a cheese platter or chop into cream cheese and chopped pecans for an amazing spread!