Dinner

Roasted Beet Salad with Orange Tahini Dressing Recipe

BySana Jeannette December 22, 2025December 22, 2025

Introduction

This roasted beet salad with orange tahini dressing is a vibrant and flavorful dish perfect for any season. The earthiness of the beets pairs beautifully with the bright citrus dressing, topped off with crunchy pistachios and creamy feta for a delightful contrast.

The image shows a white plate containing a few slices of roasted beets and golden beets arranged casually, topped with small crumbles of white cheese, chopped green herbs, and crushed pistachios, giving a mix of purple, golden, white, green, and brown colors. Above the plate, a white bowl holds more beet slices mixed with the same toppings, with a silver spoon resting inside. Next to the plate is a halved bright orange citrus fruit, and a few green mint leaves lie nearby on a white marbled surface. The colors are bright and the textures are varied with smooth beet slices, crumbly cheese, and crunchy nuts. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large beets (or 5 medium, red, golden, or both)
2 tbsp olive oil (for roasting)

2 tbsp crumbled feta cheese
2 tbsp chopped shelled pistachios

2 leaves fresh mint, chopped
1 tbsp tahini

1 ½ tbsp freshly squeezed orange juice
2 tbsp olive oil (for dressing)
½ tsp salt

Salt and pepper to taste

Instructions

Step 1: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
Step 2: Peel the beets and trim off the ends. Cut each beet in half, then into wedges roughly the size of orange segments. To avoid staining your hands from red beets, consider wearing gloves.

Step 3: Place the beet wedges on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Roast for 40 to 45 minutes, or until the beets are tender when pierced with a fork. Remove from the oven and let cool on a rack.
Step 4: While the beets cool, prepare the dressing. In a small bowl, whisk together tahini, 2 tablespoons olive oil, orange juice, and ½ teaspoon salt. If the dressing is too thick, add a splash of hot water to achieve desired consistency.
Step 5: Arrange the roasted beets on a platter or shallow bowl. Drizzle with the orange tahini dressing. Sprinkle crumbled feta cheese, chopped pistachios, and chopped fresh mint over the top before serving.

Tips & Variations

Roasting a mix of red and golden beets adds beautiful color contrast to the salad.
If you prefer a nuttier dressing, lightly toast the tahini before mixing.
Swap pistachios for toasted walnuts or almonds for a different crunch.

Add a handful of arugula or spinach for a leafy green boost.

Storage

Store leftover roasted beets and dressing separately in airtight containers in the refrigerator for up to 3 days. When ready to serve again, toss beets with dressing and toppings just before eating. Reheating is not necessary and may soften the texture.

How to Serve

The image shows a white plate with roasted beet slices in deep red and golden yellow colors, arranged in layers along the plate’s surface. On top, there are crumbles of white feta cheese, small chunks of light green pistachios, and finely chopped fresh green herbs sprinkled evenly. The roasted beets have a slightly glossy texture from a drizzle of dressing, creating a shiny, moist look. The plate rests on a white marbled textured surface, with some of the dressing and juices visible on the plate, adding a splash of pinkish color near the edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, you can roast beets and prepare the dressing a day ahead. Keep them stored separately and combine just before serving to maintain freshness and texture.

What if I don’t have fresh orange juice?

Freshly squeezed orange juice is best for bright flavor, but you can substitute with bottled orange juice if necessary. Avoid orange juice with added sugars for the best balance.