Roasted Beet Salad with Tahini Lemon Sauce - Vegan

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!

Roasted Beet Salad with Tahini Lemon Sauce - Vegan

Roasted Beets
  1. 6-8 medium beets (yellow or red)
  2. 3 tablespoons olive oil
  3. kosher salt

Tahini Dressing:
  1. 2 cloves garlic
  2. 2 tablespoons tahini
  3. ½ red fresno chili (with seeds)
  4. 3 tablespoons olive oil
  5. 3 tablespoons lemon juice
  6. 1 tablespoon maple syrup (optional- omit if doing Whole30)
  7. 3 tablespoons hot water
  8. kosher salt
  9. toasted sesame seeds and minced chives


  • 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.