Description
Celebrate the earth’s natural sweetness with this vibrant, jewel-toned roasted beet salad. The beets are oven-roasted until caramelized and tender, then paired with a sophisticated, zesty orange tahini dressing that balances earthy depths with refreshing citrus acidity. Finished with the salty punch of feta and a nutty crunch from toasted pistachios, this dish is as elegant as it is simple. Perfect for busy weeknights or a colorful side dish for your next gathering, this recipe brings a welcome brightness to any table.
Ingredients
4 to 5 medium beets
2 tablespoons olive oil (for roasting)
2 tablespoons crumbled feta cheese
2 tablespoons chopped shelled pistachios
2 fresh mint leaves, chopped
1 tablespoon tahini
1 1/2 tablespoons freshly squeezed orange juice
2 tablespoons olive oil (for the dressing)
1/2 teaspoon salt
Black pepper to taste
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Wash and trim the beets, then wrap them in foil or place them in a roasting pan tossed with 2 tablespoons of olive oil.
Roast for 35 to 45 minutes or until tender when pierced with a fork.
Allow the beets to cool, peel them by rubbing off the skins, and slice them into bite-sized wedges or rounds.
In a small bowl, whisk together the tahini, fresh orange juice, 2 tablespoons of olive oil, salt, and pepper until smooth.
Arrange the beet slices on a serving platter.
Drizzle the orange tahini dressing generously over the beets.
Top with crumbled feta, chopped pistachios, and fresh mint leaves before serving.
Notes
You can roast the beets in advance and store them in the refrigerator to save time on busy evenings. Substitute goat cheese if you prefer a creamier texture instead of feta. Use a mixture of red and golden beets for extra visual appeal.
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 9g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 8mg