Gluten Free Menu and Tahini Beet Salad Recipe

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Vegetarian Tahini Beet Salad Recipe

You can find more great menus over withOrg Junkie. As always, many thanks to Cheryl for temporarily housing the Gluten Free Menu Swap at her blog as well as hosting this week with a carob theme. I think I’ll work on the perfect dairy free carob hot “chocolate” with homemade rice milk and see how it turns out….

Menu:
Monday: Chinese
Vegetarian Fried Rice and soup

Tuesday: French
Basil Pistou Vegetable Soup
Annalise Roberts’ GF French Bread

Thursday: Mexican
Homemade Corn Tortilla Quesadillas with bean salad

Friday: Indian
Vegetarian Pakora
special indian rice

Dessert: Homemade Rice Milk Carob “hot chocolate”

Vegetarian Tahini Beet Salad Recipe
Ingredients
3 beets, cooked, peeled and cubed
Dressing:
1 lemon, juiced
1 tbsp. tahini sesame paste
2 tbsp. olive oil
1 tsp. honey
1/2 tsp (or more) cumin seeds
1 tbsp (or more) fresh dill, parsley or other favorite fresh herb
Directions
Whisk together dressing ingredients and drizzle on cubed beets.
Notes
The DH didn’t care for the cumin, but I liked it…

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2 Responses to “Gluten Free Menu and Tahini Beet Salad Recipe”

  1. Sea, I love the idea of tahini with beets. I’ve tried a mustard and lemon dressing which works well, I bet the savory tahini is good with the sweet beets.

  2. Chris Thompson Says:

    This is a tasty recipe. I left cumin off as I’m not a big fan of that flavor nor did I do the dill/parsley top dressing. The lemon balances the sweet of the beet and the tahini is a great dressing base. Good idea!

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