Pickled Beet Salad
3 Tbsp Greek Yogurt
1 x 500ml jar store-bought Pickled Beets
1 1/2 Tbsp Tahini
1/2 Tsp dried whole Cumin seeds
2 Tbsp roughly chopped Walnuts
1/3 C roughly chopped fresh Dill
3 Tbsp Extra Virgin Olive Oil
1 Tbsp large crystal Sea Salt
On a service platter spread out the yogurt. Add drained beets all over the platter. Drizzle the tahini all over the beets. Sprinkle cumin, walnuts and dill all over the beets that have been drizzled with tahini. Spoon the olive oil all over the platter, followed by large crystal sea salt.
Serve at room temperature.