Beets with tehina from Zahav: A World of Israeli Cooking (page 104) by Michael Solomonov and Steven Cook

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rhughes24 on December 29, 2021

    This is a great salad, though I don't know that you need to roast the beets in salt. I found them quite hard to peel after that. I've made this with regular roasted beets (i.e. roasted in aluminum foil packets or just drizzled with olive oil) and it's still very good.

  • Dannausc on June 20, 2019

    I thought it was quite good, but my wife didn’t care for it.

  • hirsheys on June 03, 2018

    I've been wanting to make this recipe forever and it did not disappoint! This is a very basic concept - shredded salt-roasted beets mixed with tehina sauce, herbs (dill & mint), olive oil, and lemon juice. It came together very easily and tastes great. My one issue - I realized after the fact that the box of Morton's salt I had was table salt, rather than kosher salt, and I wasn't sure the table salt would work for baking the beets. It worked fine and the beets were roasted beautifully. This will definitely go in my rotation.

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