Side Dishescoleycooks
Salt Roasted Beets with Tahini
Juicy salt-roasted beets with creamy tahini, lemon, garlic, and herbs. A bold, refreshing side dish that’s easy to make ahead.
👥 6 Servings⏱️ Prep & Cook: 1h 50m⏳ Prep: 20 min🔥 Cook: 1h 30m👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- baking sheet
- knife
- grater
- bowl
- whisk
📝 Preparation Steps
1
Roast the Beets
medium beets8
2
Preheat the oven to 375°F.
3
Spread 1 cup of salt over a baking sheet and arrange the beets on top. Cover them with the remaining salt, mounding it around the sides to enclose the beets as much as possible.
medium beets8
4
Roast for about ⏱️ 90 minutes, or until a knife slides easily into the center of a beet. Let cool, then peel and grate using the large holes of a box grater.
5
Make the Tahini Dressing
6
Grate the garlic into a bowl, then add the lemon juice, tahini, and cumin. Whisk to combine—the tahini will likely seize up, which is normal. Gradually whisk in cold water, one tablespoon at a time, until the dressing is smooth and slightly thick.
garlic1 clove
7
Assemble and Serve
8
In a large bowl, mix the grated beets with the tahini dressing, olive oil, dill, and mint. Taste and adjust the seasoning. The beets will already be well seasoned from roasting in salt, so add extra salt only if needed. Add more lemon juice to brighten, if desired.
medium beets8fresh dill (roughly chopped)2 tablespoonsfresh mint (roughly chopped)2 tablespoons
9
Serve warm, at room temperature, or chilled. This salad will keep in the refrigerator for up to 5 days.
Nutrition Facts
calories
287 kcal
fat Content
25 g
serving Size
1 serving
fiber Content
4 g
sugar Content
7 g
sodium Content
94402 mg
protein Content
4 g
carbohydrate Content
14 g
saturated Fat Content
4 g
unsaturated Fat Content
21 g
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