amy chaplin

celebrating the art of eating well

Beet carrot slaw with tahini dressing

POSTED ON September 6, 2010

beet carrot slaw

A million years ago my childhood friend Jo wrote to me asking for a recipe for a beet salad she saw in one of my posts.  I planned to make it, take photos and post it ages ago but there always seemed to be another story to be told.

Today the fridge is empty. Well by my standards at the end of summer, it seems empty; I can’t find anything fresh and juicy enough for a salad on a warm day.  Tomorrow I’ll stock up at the farmer’s market, but until then I need lunch and all I’m faced with in the fridge is half a large carrot and a bunch of small beets.
This is a great salad to eat with left over brown rice or quinoa, a few slices of avocado, a scattering of cherry tomatoes and some nice crunchy lettuce leaves.


gorgeous beets

I love beets and always feel inspired to eat them more when reading about their health benefits and what a perfect blood tonic they are. They help improve circulation, strengthen the heart and purify the blood. When combined with carrots they are used to treat liver ailments and regulate hormonal imbalances. Beets are also helpful when treating anemia, which isn’t surprising given their rich red color.

grated beets and carrot

tahini dressing

very quick to make

Beet carrot slaw with tahini dressing

1 tablespoon unhulled tahini *

1 tablespoon flax or extra virgin olive oil

1 ½ tablespoons naturally fermented raw apple cider vinegar

large pinch sea salt

Pinch crushed garlic, optional

1 medium carrot, grated

2 small beets, grated

toasted sesame seeds to garnish

In a medium bowl mix together tahini, oil, vinegar, salt and garlic, if using. Stir until smooth, if mixture is thick like a paste, add a splash of water to thin it down. Add the grated carrots and beets and mix well, I often end up using my hands to thoroughly distribute dressing.

Place in a serving bowl and sprinkle with toasted sesame seeds.

Serves 3 to 4 as a side dish.

*Tahini made from hulled sesame seeds is a refined food, which contributes to liver problems because it lacks important minerals and fiber needed for good digestion. In my experience unhulled tahini is impossible to find in the United States, if any body knows of a source, please let me know!  I am lucky to have a good supply brought to me by friends and family travelling from Australia and Holland where it is easy to find.  You can make your own unhulled tahini in a Vita-mix or crush toasted, unhulled sesame seeds in a mortar and pestle and then add the other dressing ingredients.

POSTED IN Gluten free, Salads

TAGGED UNDER: sesame seeds

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