Description
This Roasted Beet Salad with Tahini Lemon Dressing is a delicious and nutritious side dish that’s bursting with earthy, tangy flavor. Tender, caramelized roasted beets are tossed in a creamy, zingy tahini-based dressing for a veggie-forward salad that’s sure to impress.
Ingredients
– 1 lb beets, peeled and cut into 1-inch wedges
– 2 tbsp olive oil
– 1/4 cup tahini
– 2 tbsp fresh lemon juice
– 1 garlic clove, minced
– 1/4 cup water
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp chopped fresh parsley
Instructions
1. Preheat oven to 400°F. Toss the beet wedges with olive oil and spread in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
2. In a small bowl, whisk together the tahini, lemon juice, garlic, water, salt, and pepper until smooth and creamy.
3. Transfer the roasted beets to a serving bowl and drizzle with the tahini lemon dressing. Toss gently to coat.
4. Garnish the salad with chopped fresh parsley before serving.
Notes
This salad can be served chilled or at room temperature. The dressing can be made in advance and stored separately. For a heartier meal, try adding cooked quinoa, chickpeas, or grilled chicken.
- Prep Time: 10
- Cook Time: 25
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean