Roasted Beet Salad with Tahini Lemon Sauce

goat cheese

🥗Healthier: feta cheese

💰Cheaper: cream cheese

Feta cheese provides a tangy flavor similar to goat cheese, while cream cheese is more affordable.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds offer a nutritious crunch, while sunflower seeds are often less expensive.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Red wine vinegar is a healthier option, while apple cider vinegar is typically cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is a heart-healthy alternative, while canola oil is budget-friendly.

Preheat the oven to 400 degrees.

Wash and trim the beets, then place them in a tin foil pouch.

Drizzle a couple tablespoons of olive oil over the beets and sprinkle with kosher salt.

Seal the tin foil pouch and roast the beets in the oven for about 20 minutes.

After roasting, let the beets cool before peeling to avoid burning fingers.

Use a paring knife to help peel the skins off the beets once cooled.

In a blender, add two cloves of garlic and a couple tablespoons of hot water.

Add two heaping tablespoons of tahini, a quarter to half teaspoon of red pepper flakes (or a red Fresno chili), a tablespoon of maple syrup, kosher salt, and a couple tablespoons of fresh lemon juice to the blender.

Add olive oil and blend until smooth, starting on low and increasing to high for creaminess.

Thinly slice the roasted beets, starting with the golden beets to avoid staining from the purple beets.

Arrange the sliced beets on a platter, alternating colors.

Drizzle the tahini lemon sauce generously over the arranged beets.

Snip fresh chives over the salad using kitchen scissors.

Garnish with toasted sesame seeds and black sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens