NEW VIDEO!!! Plus a rainbow on the plate! Here you go- the prettiest side dish ever, perfect for healthy eating and packed with earthy roasted beets and fresh zesty tahini lemon sauce!
I loooooove beets! And while we are in this weird in-between seasons thing (it is definitively not full Spring in Seattle) I love that beets are so easy to find and a great veggie option.
And somehow, (I suspect it is the color) my kids will actually eat beets- so I am extra prone to cooking them up and presenting them in new and delicious ways.
This pretty side dish salad is just the thing. And the fact that it is vegan makes Pia so happy and she sat down with a whole plate of these for dinner.
These would be an easy weeknight dinner side or pretty enough to serve at a dinnerparty or on Easter!
- Roasted Beets
- 6-8 medium beets (yellow or red)
- 3 tablespoons olive oil
- kosher salt
- Tahini Dressing:
- 2 cloves garlic
- 2 tablespoons tahini
- ½ red fresno chili (with seeds)
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 tablespoon maple syrup (optional- omit if doing Whole30)
- 3 tablespoons hot water
- kosher salt
- toasted sesame seeds and minced chives
- Preheat oven to 400°F.
- Place beets on a foil covered sheet pan. Drizzle with the olive oil and sprinkle with kosher salt. Cover tightly with the foil making a packet. Roast until the beets are tender when pierced with fork, about 20 minutes.
- Cool on the sheet pan. Peel the beets by rubbing the skin off, and trimming the stem.
- Slice them thinly with a sharp knife and arrange them on a platter.
- While the beets are cooling make the Lemon Tahini Sauce. Add all of the ingredients to the jar of a blender and puree on high until smooth. Season to taste with kosher salt.
- Drizzle the sauce over the beets and then sprinkle with toasted sesame seeds and minced chives and serve immediately.
Print Recipe
Beets are so tasty and beautiful!
Love the roasted beet and tahini flavour combo!
This would be perfect as a side for Easter dinner!
Where is the lemon?
Vinny- thank you for catching that! typo fixed!
I’m so wanting to dive into this!!
One gorgeous side dish!
Omg about colours!!! Looks amazing. I believe that this is food even children agree to eat 🙂
Thank you for inspiration!
Thank you so much KR!
Is there any lemon in this Tahini Lemon Sauce?
Love your recipes, Heather!
Yes! Its in the sauce ingredients! Thank you so much Suzie!
Colorful and beautiful!!!
I’m obsessed with beets right now! This looks incredible!
This looks so colorful, and I LOVE beets! I often forget that a dressing can elevate a dish 100%!
This recipe makes me love beets even more than usual Thank you!
YESSS these beets like delish!
Totally “elbow season” around these parts as well. I’m drying for Spring, but it’s just not happening yet this year. This sunny side dish tho is making me feel better! Love love love the tahini dressing!
Wowsers! Your colors are always epic!
I definitely need to try this!
I totally love everything about this! Such delicious flavors going on!
GORGEOUS, Heather!!!!!
What is a good alternative to fresno chilies if you can’t find them?
How much tahini sauce for the dressing?
Tahini Dressing:
2 cloves garlic
2 tablespoons tahini
½ red fresno chili (with seeds)
3 tablespoons olive oil
3 tablespoons lemon juice
1 tablespoon maple syrup (optional- omit if doing Whole30)
3 tablespoons hot water
kosher salt
This looks amazing! What can I sub for Fresno chili? Thanks
Jalapeno or a few pinches of red pepper flakes!
Love your recipe, especially the lemon tahini dressing. The only problem is I have REALLY big beets or something. I am making this for a second time, the first time it took me 60 minutes to roast the beets and this time I am on 70 minutes and they are still not done.
Sorry Rachael! You could definitely cut them in half if they are that big and cut the time down on cooking!
This recipe is good but man 20 minutes is absolutely not the right time. Even with my beets cut in half, it took closer to 60 or 70.
Saw your beet/ tahini sauce recipe. 2 sheets of paper to print out…… not good !
The preview showed a huge rectangle for the photo / So many recipies today can be printed on one page. Your system is wasteful. Do you think you can change this ?
Hello Kathleen- obviously a technical glitch- not my intention to be “so wasteful”. I will attempt to get some IT help after we are all out of quarantine.
With recipes I click on the print recipe then before printing I just use my mouse and highlight all of the text for the recipe then right click and choose print. It will show you a preview but it will only print what you’ve highlighted
This is an amazing recipe, the sauce is to die for!! It’s a keeper!!
This is my new go to beet salad recipe. Everyone LOVES it and family members who don’t even like beets request it all the time. Thank you!
Thank you Asha!!
These were absolutely delicious! Made for Easter. The entire family loved them. Thank you for such an amazing recipe.
So happy to hear that Diane!!
I also had to bake the beets much longer 80 mins in total. I used way less oil and it was absolutely delicious! Such a great sauce, thoroughly enjoyed. Recipe saved to be made again but without the oil in the sauce just drizzled on the beets to bake them in it.
Absolutely delicious! I served my beets on a bed of chopped romaine, omitted the oil in the sauce completely, subbed an extra Tbsp of water and lemon juice. The flavors are delicious!! Thank you for sharing ❤