Print

Roasted Beet and Avocado Salad with Creamy Lemon Tahini Dressing Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 13 reviews

A vibrant and healthy roasted beet and avocado salad featuring a creamy lemon tahini dressing. This salad combines roasted beets with fresh arugula, creamy avocado, crunchy pistachios, toasted sesame seeds, and fresh parsley, all tossed in a tangy, smooth dressing made from tahini, lemon juice, and maple syrup for a perfect balance of flavors and textures.

Ingredients

Beets and Salad Base

  • 3 pounds red beets, scrubbed and trimmed
  • 3 tablespoons avocado oil
  • 3 tablespoons fresh orange juice
  • 1 1/2 tablespoons apple cider vinegar
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon black pepper
  • 5 cups baby arugula
  • 2 medium avocados, diced

Dressing

  • 1/3 cup tahini
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons Dijon mustard
  • 1/3 cup fresh lemon juice
  • 1 tablespoon maple syrup
  • 3/4 teaspoon kosher salt
  • 2 to 3 tablespoons warm water (as needed)

Toppings

  • 1/3 cup toasted sesame seeds
  • 1/2 cup roasted pistachios, roughly chopped
  • 3/4 cup chopped fresh parsley

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the beets.
  2. Prepare Beets: Cut the beets into 1-inch cubes and arrange them in a single layer on a parchment-lined baking sheet.
  3. Toss with Seasoning: Drizzle the beets with avocado oil, fresh orange juice, apple cider vinegar, kosher salt, and black pepper. Toss everything together well to coat the beets evenly.
  4. First Roast: Spread the beets evenly on the baking sheet and cover tightly with foil. Roast for 30 minutes in the oven.
  5. Add Water and Continue Roasting: Remove the foil, add 1/3 cup of water to the baking sheet, cover again with foil, and roast for an additional 25 to 30 minutes until the beets are tender when pierced with a fork.
  6. Cool Beets: Remove the beets from the oven and allow them to cool completely before assembling the salad.
  7. Make Dressing: In a bowl, whisk together tahini, olive oil, Dijon mustard, fresh lemon juice, maple syrup, and kosher salt until combined.
  8. Adjust Dressing Texture: Gradually add 2 to 3 tablespoons of warm water to the dressing, whisking until smooth and creamy.
  9. Toss Beets with Dressing: Mix the cooled roasted beets with the creamy lemon tahini dressing until they are well coated.
  10. Add Crunchy Toppings: Stir in toasted sesame seeds, roughly chopped roasted pistachios, and chopped fresh parsley to the beet and dressing mixture.
  11. Combine with Arugula: Add the baby arugula to the bowl and toss gently to combine all ingredients.
  12. Add Avocado: Fold diced avocado into the salad just before serving to maintain its texture and freshness.
  13. Optional Garnish: Garnish the salad with additional sesame seeds, pistachios, and parsley if desired for extra flavor and visual appeal.
  14. Serve: Serve the salad immediately to enjoy the contrast of the creamy dressing with fresh ingredients.

Notes

  • Roasting time may vary depending on beet size; test for tenderness with a fork.
  • For a nuttier flavor, lightly toast the sesame seeds and pistachios before adding.
  • If you prefer a thinner dressing, add more warm water a tablespoon at a time.
  • This salad is best served fresh but can be stored refrigerated for up to 1 day; add avocado just before eating.
  • To make the recipe vegan, ensure the maple syrup or sweetener used is vegan-certified.

Find it online: https://recipesbyliza.com/roasted-beet-and-avocado-salad-with-creamy-lemon-tahini-dressing-recipe/