Beets are very popular root vegetables in Russian cuisine. Beet salad with herring and beets with sauerkraut called vinaigrette are traditionally prepared for holidays and celebrations. Based on the idea of a beet salad I make a very simple vegan beet salad/spread which is a favorite in my family.

Russian Beet Spread

2-3 medium beets

1 tsp sea salt

3-4 Tbsp tahini

After washing, brushing beets, and removing tops and bottoms, place them in a pot and cover with water. Bring water to boil and cook them for about half an hour until they feel tender by piecing them with a knife tip. It’s important not to overcook. You can also bake them but it will take more time. Allow them to cool and then peel and grate them. Season with sea salt, add and mix with tahini butter. The salad is ready.

It’s also delicious spread over your favorite toast. I prefer Food for Life Ezekiel sprouted bread or French Meadow yeast-free bread, since that is a better choice for the alkaline diet.

Also in Traditional Russian food: Vegan Blini and Oladi (pancakes)

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Photo: Larisa Tazmin