Ingredients:

  • 6 small fully cooked beets
  • 5 ounces salad greens
  • ½ cup feta cheese, crumbled
  • ½ cup walnuts, crushed
  • ¼ cup assorted fresh herbs and seeds (optional garnish)
  • 2 tablespoons tahini
  • 3 tablespoons olive oil
  • 3 tablespoons hot water
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon tamari
  • 1 tablespoon lemon juice
  • ¼ teaspoon Aleppo pepper
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon cumin powder
  • ¼ teaspoon garlic powder

Instructions:

  1. In a medium bowl, combine tahini, olive oil, hot water, lemon juice, tamari, balsamic vinegar, sea salt, black pepper, and garlic powder (and Aleppo pepper, if using). Whisk until thick and creamy.
  2. Slice the fully cooked beets into eighths or smaller for even distribution throughout the salad.
  3. In a salad bowl or individual plates, layer the salad greens, sliced beets, crumbled feta, and crushed walnuts.
  4. Drizzle the tahini dressing over the salad and garnish with any optional fresh herbs or seeds for added flavor and texture.