Beets with celery, apple & tahini from Something from Nothing (page 131) by Alison Roman

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Accompaniments: Braised pork stew with cabbage, olives & lemon; Tangy braised brisket with shallots & horseradish

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

  • rmardel on April 22, 2026

    This was good and I enjoyed the contrast of the earthy beets with the celery and the sweetness of the apple. I enjoyed the fact that the tahina sauce was beneath the salad rather than tossed into the dressing but somehow it didn't quite work as presented. I would prefer lemon juice in my tahina sauce, and I used more water than specified. But generally I think the salad works better without the tahina. I initially left off the olive oil, an accidental omission. The salad doesn't need the oil and without it, feels more like a non-fruity version of a fruit salad, having a lovely combination of fresh crispness and fruitiness offset by the soft mellow beet anchor. I would use this as an alternate "fruit" salad in the winter and very early spring, when good fruit is hard to find. Playing up that fruit salad theme, it was excellent tossed with dried blueberries and angostura bitters. With a quick dressing of olive oil, it makes a great lunch with chicken or shrimp.

  • bernalgirl on April 14, 2026

    wanted to love this — the individual parts are great and the presentation is gorgeous, but it just didn’t come together for me. I used the olive oil-toasted walnuts tossed with chopped dates from her rice pilaf recipe and every bit with each of these components was my favorite. I layered each component and this photo doesn’t do it justice — it had real wow factor so perhaps I’ll fiddle with it to get it to a set of flavors I find more compelling. Also I will be using her technique for toasting beets with vinegar and salt going forward — these beets were delicious!

  • edougherty on February 11, 2026

    Good salad, definitely needs to be paired with a fatty dish to work like her notes stated.

  • krista_jo on January 04, 2026

    Tahini seized up after plating ... Maybe needed more oil. Salad was bright red and gorgeous (used red and golden beets)

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