While I was smelling the soup cook, I started to think about the beets we had just harvested this weekend from the garden. I had about a dozen of them in the fridge for several weeks that I would cook as I wanted. I got out three good sized beets and cooked them until tender, then let them cool to room temperature.
From the Simply In Season cookbook (of course!) I used the recipe for Shredded Beet Salad with Tahini dressing.
This dressing is so good! I'm trying to think of some other ways to use it. It's a nice blend of tangy, citrus, and nutty flavors that went so well with this salad. I shredded the beets along with one large carrot and added a good sized shallot before adding the dressing. SO GOOD!!
Here is the recipe for the dressing..easy...peasy!
Shake together in a jar with a tight fitting lid:
1/2 c. tahini
1/2 c. oil (combination canola, sesame, olive-I used EVOO)
1/4 c. lemon juice
1/4 c. soy sauce
Add water for desired consistency. I did NOT add water and I also adjusted the amounts and only made a small amount..maybe 1/2 a recipe.
I think it would be a great recipe for a shredded cabbage slaw or possibly some kind of pasta & veggie salad.