This recipe is inspired by the beet-tehini salad by Michael Solomonov of Zahav, adapted for use during Passover when sesame (tehini) is not allowed.
| Prep Time | 30 minutes |
| Cook Time | 1 hour |
| Servings |
Cup
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Ingredients
Salt Roasted Beets
- 4 medium beets
- 3 Cups salt Use a kosher/brining salt that isn't too expensive
Condiment
- 1 Tbsp olive oil
- 1/2 Cup sour cream
- 1 lemon juiced
- 1 clove garlic pressed
- 1/4 C herbs optional: dill, mint, parsley or other green herbs
Ingredients
Salt Roasted Beets
Condiment
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Instructions
- Place whole clean beets in a pan and cover with salt. Roast at 375 until soft -- around an hour. Break the beets out of the salt and allow to cool enough to handle. (The salt can be re-used in a brine or pickle if desired.)
- (Wear gloves if you want to avoid stained hands.) When the beets are warm, but cool enough to handle, peel them. The skin should mostly slip off with a little help here and there. Grate the beets on the coarse side of a grater.
- Stir the sour cream, olive oil, lemon juice and crushed garlic into the beets. If using herbs, stir those in as well. Allow to rest for at least an hour, taste, and adjust quantities if needed.
Recipe Notes
This condiment is fantastic with eggs, and when mashed into egg salad, creates a gorgeous fuschia pink egg salad. It is also good with fish, spread on matzah or bread with cheese or avocado, and much more. If you like beets, try it! (If you don't, give this a pass. It's all beet.
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