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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
Author: Nicole Gaffney

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
  • ⅓ 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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