Roasted Beet Salad with Orange Tahini Dressing

Roasted Beet Salad with Orange Tahini Dressing is a wonderful side that will go well with any type of meat or fish, or tossed over some arugula or baby spinach, it’s a satisfying meal in itself. The addition of chopped pistachios, feta cheese, mint and tahini-based dressing makes for a memorable salad that can be served warm or cold.

Whenever we have holiday family get togethers, I look for interesting vegetable sides that can be made ahead of time. Growing up Polish, I love beets in any form: borscht (beet and vegetable soup), chłodnik (cold Polish beet soup) pickled beets, herring salad with beets, fermented beet juice (yes, it’s a thing!).

Though I love beets in various Polish dishes, as well as this Beet and Feta Salad with Walnuts, for this salad I went with more Middle Eastern flavors and I decided to pair beets with tahini, pistachios and mint. The effect is a truly spectacular salad that will look and taste amazing at your next dinner party or holiday gathering.

Looking for more inspired side dishes? Try my Apple Gorgonzola Salad, Crack Green Beans and Air Fryer Butternut Squash.

Ingredient notes

• Beets: I cut the beets in half and then into wedges. Often beet salads call for baking the beets whole and cutting them after but I find that roasting them in smaller pieces gives them nice caramelization on the outside. I roast them until fork tender, about 45 minutes in 200 degrees but start checking after 30 minutes in the oven. Roasting time will depend on how thinly you cut the beets.
• Pistachios: I recommend using pre-shelled roasted pistachios because they’re easy to use and taste great but if you prefer, you can obviously shell your own.
• Feta: While beets pair wonderfully with goat cheese and I absolutely love that combination, especially for beet salads with fruit and balsamic vinegar, for this dish salty, briny feta cheese works better.
• Dressing: A classic tahini dressing I like using in my salads and macro bowls combines olive oil, tahini, lemon and honey or maple syrup. Because beets are naturally quite sweet, I skipped the sweetener and swapped lemon juice with freshly squeezed orange juice because oranges and beets go hand in hand and it adds a very nice flavor to the salad.
• Mint: If you don’t have fresh mint, you can omit this ingredient but I highly recommend using it to balance out the sweetness of the beets.

How to make roasted beet salad

1. Step 1: Prep the beets. Peel the beets and cut off ends. Cut beets in half and then into wedges approximately the size of orange segments. If you are using red beets, use gloves to prevent your hands from staining (unless you don't mind).

2. Step 2: Roast the beets. Place the beets on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast for 40-45 minutes in the oven preheated to 400 degrees Fahrenheit until the beets are fork tender. Remove from the oven and place on cooling rack.

3. Step 3: Make the dressing. Whisk together tahini, olive oil, orange juice and salt. If the dressing seems too thick, add a splash of water to loosen it.
4. Step 4: Assemble the salad. Arrange roasted beets on a platter or a shallow bowl. Drizzle with dressing, sprinkle with feta cheese, chopped pistachios and chopped fresh mint.

Serving and storage suggestions

This salad can be served warm, at room temperature or cold. If you serve it warm, cool the beets for a couple minutes before drizzling with the dressing, then add the toppings and serve.

If you make it a couple hours before the meal is served, I recommend assembling the salad, covering with plastic wrap and storing in the fridge until you are ready to serve it.

Store any leftovers in an airtight container for up to 4 days in the refrigerator.

If you want feta cheese to look extra white and fresh, you can assemble the salad without the cheese and sprinkle it on top right before serving. Beets tend to dye everything they come into contact with so after a couple hours in the fridge, feta cheese will take on some pink.

What to serve it with

This salad works as a great side with any type of meat or fish. Check out these main dish ideas for some inspiration:

• Prosciutto Wrapped Asparagus Stuffed Chicken
• Chicken Stuffed with Feta and Ricotta
• Pork Kebabs (Air Fryer or Oven)
• Buffalo Chicken Thighs (Air Fryer or Oven)
• Brined Chicken Wings (Air Fryer or Oven)

This beet salad is featured in the list of 25 Best Thanksgiving Side Dishes to Impress along with more delicious recipe ideas to try.