This beet salad comes from Michael Solomonov’s cookbook <a href=“http://www.amazon.com/Zahav-Israeli-Cooking-Michael-Solomonov/dp/0544373286?tag=food52-20”>Zahav</a> (Houghton Mifflin Harcourt, 2015). It's one of the best cold salads I've ever had—earthy from the salt-crusted, roasted beets, lemony and rich from the tehina sauce, and bright from the fresh herbs. There's a recipe within a recipe here: you'll get extra tehina sauce to use later (trust me, that's a good thing).

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