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 Beet Salad with Tahini Lemon Sauce - Vegan
Author:Heather Christo
Prep time:
Cook time:
Total time:
Serves:4-6
Ingredients
- 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
Instructions
- 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.
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Categorized: Paleo, Recipe Index, Salad, Sauces, Side dishes, Vegan
Tagged: beet, Lemon Tahini Sauce, Roasted Beets, salad, Side dish, Vegan, vegetables
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 Beet Salad with Tahini Lemon Sauce - Vegan
Author:Heather Christo
Prep time:
Cook time:
Total time:
Serves:4-6
Ingredients
- 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
Instructions
- 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.
Recipe by Heather Christo (http://heatherchristo.com)
