Recipe courtesy of Ali Rosen

Pickled Beet and Lentil Salad with Tahini Lemon Dressing


  • 1 jar (16 ounces) Aunt Nellie’s Whole Pickled Beets
  • 1/2 cup tahini
  • Juice of 2 lemons
  • 2 garlic cloves, grated
  • 2 cans (15 ounces each) lentils, rinsed and drained
  • 2 cups cherry tomatoes, halved
  • 2 cups sliced cucumbers
  • Salt to taste


Makes 6 servings.

  1. Drain beets well. Discard liquid or save for another use. Dice beets; set aside.
  2. In small bowl combine tahini with lemon juice and garlic. If the consistency is too thick, add a tablespoon of water at a time to thin it out.
  3. Combine the lentils, tomatoes and cucumbers with the dressing. Add salt, as desired.
  4. Gently fold diced beets into lentil mixture.


Beets will color the salad red if mixed too much.

Tip: To make salad ahead to serve later, keep the dressing, beets and other ingredients separated until time to serve and then combine gently.

Nutrition Information

Nutrition information per serving (1/6 of recipe): 300 calories; 13g protein; 33g carbohydrate; 13g fat; 270mg sodium; 0mg cholesterol; 9g fiber; 4.58mg iron; 0.20mg thiamin; 544.94IU vitamin A; 17.01mg vitamin C.