Makes 2 1/2 cups; 4 servings

Tangy sumac, a dried sour berry in the Middle Eastern seasoning blend called zahtar, is what Chan uses to give zing to this beet salad, but lemon juice is an effective alternate. Look for ground sumac in the spice section of a specialty food store. Black sesame seed, found in Asian markets, is striking visually in this dish, or you can use toasted white sesame seed.

How to Make It

Step 1

In a 6- to 8-inch frying pan over medium-high heat, stir or shake white sesame seed until golden, 4 to 5 minutes (don't toast black sesame seed). Pour into a small bowl.

Step 2

To sesame seed, add beets, yogurt, onion, sumac, and thyme; mix.

Step 3

Arrange a lettuce leaf on each plate and mound beet salad equally onto leaves. Add salt and pepper to taste.

Ratings & Reviews

jnjhill's Review

May 08, 2009
I used lemon juice instead of sumac. The final product looks like beets in Pepto Bismal but tastes OK.