1 cup coarsely chopped pre-cooked red beets (such as Love Beets)
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons tahini
1 teaspoon lemon zest plus 1 tablespoon fresh lemon juice
1 garlic clove, chopped
1/4 teaspoon fine sea salt
1/4 teaspoon black pepper
2 tablespoons extra-virgin olive oil
SALAD
1 large shallot, thinly sliced (about 1/2 cup)
3 tablespoons red wine vinegar, divided
1 tablespoon water
3 large heirloom tomatoes, cut into bite-size pieces (about 5 cups)
3 Persian cucumbers, sliced (about 1 1/2 cups)
6 ounces feta cheese, crumbled (about 1 1/2 cups)
20 pitted kalamata olives
1/4 cup extra-virgin olive oil, plus more for drizzling
3/4 teaspoon fine sea salt
1/2 teaspoon black pepper
2 tablespoons fresh oregano leaves
2 tablespoons fresh flat-leaf parsley leaves
Crusty bread, for serving
How to Make It
Make the beet hummus: Process beets, parsley, tahini, lemon zest and juice, garlic, salt, and pepper in a food processor until smooth, about 45 seconds, stopping to scrape down sides as needed. With processor running, gradually add oil through food chute until combined and smooth. Set aside.
Make the salad: Stir together shallot, 1 tablespoon vinegar, and 1 tablespoon water in a small bowl. Let stand at room temperature while preparing salad.
Gently toss together tomatoes, cucumbers, feta, olives, oil, salt, pepper, shallots and pickling liquid, and remaining 2 tablespoons vinegar in a large bowl. To serve, spread 3 tablespoons of the beet hummus on each of 4 plates; top each with 1 3/4 cup salad along with any juices in bottom of bowl. Garnish salads with oregano and parsley, and drizzle with oil. Serve with bread.
