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.
Servings: 6 servings
Calories: 206kcal
Ingredients
- 4 large beets or 5 medium (red, golden or both)
- 2 tablespoon olive oil
- 2 tablespoon crumbled feta cheese
- 2 tablespoon chopped shelled pistachios
- 2 leaves fresh mint chopped
Orange Tahini Dressing:
- 1 tablespoon tahini
- 1 ½ tablespoon freshly squeezed orange juice
- 2 tablespoon olive oil
- ½ teaspoon salt
Instructions
- Heat the oven to 400 degrees.
- Peel the beets and cut off ends. Cut beets in half and then into wedges. The wedges should be approximately the size of orange segments. If you are using red beets, you may want to use gloves to prevent your hands from staining.
- 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 until the beets are fork tender. Remove from the oven and place on cooling rack.
- While the beets are cooling, make dressing. Whisk together tahini, olive oil, orange juice and salt. If the dressing seems too thick, add a splash of hot water to loosen it.
- Arrange roasted beets on a platter or shallow bowl. Drizzle with dressing, sprinkle with feta cheese, chopped pistachios and chopped mint.
Notes
Use fresh or store bought orange juice in this recipe.
Add greens, cooked chicken or hard boiled egg to make this salad more substantial.
Nutrition
Calories: 206kcal | Carbohydrates: 19g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 5mg | Sodium: 401mg | Potassium: 639mg | Fiber: 5g | Sugar: 13g | Vitamin A: 105IU | Vitamin C: 11mg | Calcium: 64mg | Iron: 2mg