Beet Salad and Creamy Tahini Dressing by George Duran


1 16-oz. package of Beetology Beets, sliced into 1/4-inch slices1 C. Arugula or micro green lettuce of your choice1 Cup canned garbanzo beans, washed, rinsed and dried with a paper towel3 Tblsp. olive oil1 tsp. ground coriander seeds1/2 tsp. Kosher salt1/2 tsp. smoked paprika

For Dressing:

2/3 C. Mighty Sesame Tahini1 Tblsp. rice vinegarJuice of 1 orangeJuice of 1 lemon1 tsp. ground coriander1 Tblsp. olive oil1/2 tsp. Kosher salt


  1. Lay out sliced Beetology beets onto a long platter.Prepare garbanzo beans by heating olive oil in a sauté pan on medium high heat and fry garbanzo beans until crispy, about 4-5 minutes or longer as needed. Combine coriander, salt and paprika and season garbanzo beans. Set aside.Make dressing by adding all of the ingredients in a food processor and process until creamy. Add a little bit of water to achieve the right pourable consistency.Pour tahini dressing on top of beats, add arugula and top with crispy garbanzo beans.

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