Roasted Beets with Tahini

This easy recipe for roasted beets makes the most of this humble root vegetable. They're first roasted on a bed of salt, then tossed with a zippy Tahini sauce. I've adapted this recipe from Michael Solomonov’s Zahav cookbook, and it's become one of my all-time favorite ways to eat beets!

Close-up of roasted beet salad with visible herb flecks throughout the bright fuchsia mixture. Whole fresh beets appear in the blurred background along with burlap fabric, emphasizing the rustic, farm-to-table nature of the dish. Fresh mint and dill garnish the top, with the creamy dressing giving the salad a glossy appearance.

I’m not usually a huge fan of beets, but after learning this recipe from Israeli chef Michael Solomonov, Zahav, I truly can’t get enough of them.

This type of dish is part of Salatim, a variety of small plates served at the beginning of a meal in Israeli cuisine, similar to Greek Mezze. You'll find things like dips, salads, spreads, and pickles, like this simple beet salad.

The recipe uses a salt-roasting technique that keeps the beets super juicy and really amps up their natural flavor by deeply seasoning them throughout. Then, the sweet beets are seasoned with tahini, garlic, lemon, cumin, olive oil, and plenty of fresh herbs.

Want more Mediterranean-inspired recipes? Try this classic baked eggplant parm, this creamy homemade tzatziki sauce, or these meaty pan-seared cauliflower steaks with tahini.

Why This Recipe Works

  • The salt-roasting technique helps the beets cook evenly while keeping them juicy and flavorful.
  • The seasonings can be adjusted based on your taste or pantry staples.
  • A great make-ahead salad that keeps well in the fridge for a few days.

Ingredient Notes

Beets – Larger beets are ideal for this recipe because they’re easier to peel, quicker to grate, and less likely to get over-salted during the roasting process. Choose vegetables that feel firm and heavy for their size.

Tahini – A good quality tahini makes a huge difference here. Look for one that’s creamy and smooth, not bitter or chalky. I’ve been loving this brand lately for its balanced flavor and texture.

Herbs – You can use any combination of soft herbs, but fresh dill and mint add a really vibrant contrast to the sweet beets and nutty tahini.

SaltDiamond Crystal kosher salt works best for salt roasting. It’s less salty by volume compared to other brands, which helps season the beets just right without overpowering them.

Olive Oil – Use a good quality extra virgin olive oil for finishing the salad. It ties all the flavors together and adds a luscious texture.

*Find the full ingredient list in the recipe card below!

Helpful Equipment

How to make salt roasted beets

  1. Preheat the oven to 375°F.
  2. Spread 1 cup of salt evenly over a baking sheet, then nestle the beets on top. Pour the remaining salt over them, gathering it around to enclose the beets as much as possible.
  3. Roast for about 90 minutes, or until a knife slides in easily.

Pro Tip: If your beets vary in size, check smaller ones early to avoid overcooking or over-salting.

  1. Let the beets cool, then peel and grate using the large holes on a box grater. If the skins don’t come off easily, rub them gently with a paper towel or use gloves to avoid staining your hands.
  2. To make the dressing, grate the garlic into a bowl and add the lemon juice, tahini, and cumin. Whisk together—don’t worry if it seizes up, that’s normal. Gradually add cold water, 1 tablespoon at a time, whisking until it becomes a smooth, pourable sauce.
  3. Toss the grated beets with the tahini dressing, a generous glug of olive oil, and chopped herbs. Taste and adjust seasoning. Add a bit more lemon juice or salt if needed, but keep in mind the beets are already well seasoned from the salt roast.

Pro Tip: Serve immediately, or cover and let rest for a few hours to allow the flavors to deepen.

Vibrant magenta beet salad in a white bowl garnished with fresh mint leaves and dill fronds. The creamy texture suggests the addition of tahini, creating a rich contrast against the earthy sweetness of the shredded beets. The bowl sits on a wooden cutting board with scattered herbs.

Tips for Success

  • If you're short on time (or salt), skip the salt roasting and just wrap the beets in foil before roasting. They won’t have quite the same depth, but they’ll still taste great.
  • Let the beets cool completely before grating to avoid watering down the dressing with steam.
  • This dish gets even better after it sits for a few hours, making it a great make-ahead option.

Serving Suggestions

This roasted beet salad can be served warm, room temperature, or cold. Whatever fits your menu!

It pairs beautifully with grilled proteins, like these juicy grilled lamb meatballs or these smoky grilled marinated lamb chops for a heartier option.

It’s also great with something lighter like this clean and bright seared tuna steaks.

Variations

  • Swap out the dill or mint for parsley, cilantro, or chervil depending on what you have on hand.
  • Add a spoonful of Greek yogurt for extra creaminess and a bit of tang.
  • Toss in a few crushed pistachios or walnuts for a crunchy finish.
  • Try golden beets for a different color and slightly sweeter flavor.
  • Add a pinch of cayenne or Aleppo pepper if you want a little heat.

How to Store and Reheat

Store leftovers in an airtight container in the refrigerator for up to 5 days. The flavors continue to meld as it sits, so it’s actually even better the next day. No need to reheat. This dish is best served chilled or at room temperature.

FAQ

Can I use pre-cooked beets instead of roasting them?

You can, but the texture and depth of flavor won’t be the same. Salt roasting adds a lot of character, so it’s worth the extra step if you have time.

What if my tahini dressing is too thick or seizes up?

Just keep whisking in cold water, one tablespoon at a time, until it loosens to a creamy consistency. This is totally normal and part of the process.

Can I make this recipe ahead of time?

Yes! In fact, it's even better after sitting for a few hours. Make it up to a day in advance and store it in the fridge.

Can I freeze this beet salad?

Freezing isn’t recommended, as the texture will get watery once thawed. It’s best enjoyed fresh or from the fridge.

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Vibrant magenta beet salad in a white bowl garnished with fresh mint leaves and dill fronds. The creamy texture suggests the addition of tahini, creating a rich contrast against the earthy sweetness of the shredded beets. The bowl sits on a wooden cutting board with scattered herbs.
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Salt Roasted Beets with Tahini

Juicy salt-roasted beets with creamy tahini, lemon, garlic, and herbs. A bold, refreshing side dish that’s easy to make ahead.
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 6 servings
Calories: 287kcal

Ingredients

  • 8 medium beets
  • 5 cups kosher salt plus more to taste as needed
  • 1 clove garlic
  • juice of 1 lemon about ¼ cup, or more to taste
  • cup tahini
  • pinch of cumin
  • ½ cup olive oil
  • 2 tablespoons fresh dill roughly chopped
  • 2 tablespoons fresh mint roughly chopped

Instructions

Roast the Beets

  1. Preheat the oven to 375°F.
  2. Spread 1 cup of salt over a baking sheet and arrange the beets on top. Cover them with the remaining salt, mounding it around the sides to enclose the beets as much as possible.
  3. Roast for about 90 minutes, or until a knife slides easily into the center of a beet. Let cool, then peel and grate using the large holes of a box grater.

Make the Tahini Dressing

  1. Grate the garlic into a bowl, then add the lemon juice, tahini, and cumin. Whisk to combine—the tahini will likely seize up, which is normal. Gradually whisk in cold water, one tablespoon at a time, until the dressing is smooth and slightly thick.

Assemble and Serve

  1. In a large bowl, mix the grated beets with the tahini dressing, olive oil, dill, and mint. Taste and adjust the seasoning. The beets will already be well seasoned from roasting in salt, so add extra salt only if needed. Add more lemon juice to brighten, if desired.
  2. Serve warm, at room temperature, or chilled. This salad will keep in the refrigerator for up to 5 days.

Notes

  • If you're short on time (or salt), skip the salt roasting and just wrap the beets in foil before roasting. They won’t have quite the same depth, but they’ll still taste great.
  • Let the beets cool completely before grating to avoid watering down the dressing with steam.
  • This dish gets even better after it sits for a few hours, making it a great make-ahead option.

Nutrition

Calories: 287kcal | Carbohydrates: 14g | Protein: 4g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Sodium: 94402mg | Potassium: 449mg | Fiber: 4g | Sugar: 7g | Vitamin A: 126IU | Vitamin C: 7mg | Calcium: 100mg | Iron: 2mg

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