Ethiopian-Inspired Beet and Carrot Salad with Lemon-Tahini Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant salad combining shredded beets and carrots, tossed with a zesty lemon-tahini dressing and fragrant Ethiopian spices for a fresh side dish. This african-inspired salads (vegetarian) ready in about 15 minutes blends medium, peeled and shredded beets, large, peeled and shredded carrots, freshly squeezed lemon juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 150 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 4 African cuisine 150 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 2 medium peeled and shredded beets with 2 large peeled and shredded carrots, tossing to mix their colors evenly.
  2. Step 2: In a small bowl, whisk together 3 tbsp freshly squeezed lemon juice, 2 tbsp tahini paste, 1 minced garlic clove, 1 tsp berbere spice mix, 2 tbsp olive oil, 1/2 tsp salt, and 2 tbsp water until smooth and pourable.
  3. Step 3: Pour the lemon-tahini dressing over the shredded vegetables and toss thoroughly to coat every strand with the bright, spicy dressing.
  4. Step 4: Sprinkle 2 tbsp chopped fresh cilantro on top, gently mixing once more, then refrigerate for 15 minutes to let flavors meld before serving chilled or at room temperature.

Equipment for this recipe

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Frequently asked questions

How long does Ethiopian-Inspired Beet and Carrot Salad with Lemon-Tahini Dressing take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Ethiopian-Inspired Beet and Carrot Salad with Lemon-Tahini Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Ethiopian-Inspired Beet and Carrot Salad with Lemon-Tahini Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Ethiopian-Inspired Beet and Carrot Salad with Lemon-Tahini Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Ethiopian-Inspired Beet and Carrot Salad with Lemon-Tahini Dressing vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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