Beet Salad with Tehina Sauce and Fresh Herbs

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).

Uniquely... Thoughtfully...Artfully...Gourmet

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