A salad or a side dish, this is a colourful way to eat your veggies. Roasted beet and vegetables in a sweet tahini dressing. Vegan and Gluten-free.

roasted beet and carrot salad with sesame seeds

Colourful vegetables always tempt me at the market. Oh, yes, you are right… they are healthy and I shouldn’t feel badly about buying them.

I don’t feel badly about buying. I feel badly about buying them and then not using them.

Beets. I always go for the beets.

When I was a kid, beets only came pickled and I did not like them. Not one bit. But I loved the colour.  I mean…. Look at this colour! 

roasted beets carrots and sweet potatoes on baking sheet

Now I buy beets because I know they are good for me and they make a really yummy and healthy juice (despite the fact that my juicer has been asleep in my basement for, oh, I don’t know, maybe a year now). It’s that thing that says “you should eat beets, they are good for you.”   So I buy the beets.

I love fresh grated beets on salads, but I often refrain from grating them to avoid making a mess of my clothing. Trust me, I will make a mess.  So they sit, un-grated, un-juiced, in my crisper. Then they start to get soft and smell bad and I throw them away.

But this salad changes all that.

This roasted beet salad makes the prettish lunch or salad or side-dish. I’m not sure what to call it. All i know is it is good. And you will love it. And you will thank me when you have used all the beets that came with the CSA delivery this week.

roasted beet and carrot salad with sesame seeds

So there I was staring at the bunch of beets I purchased & determined to not shove them in the crisper. All the while, those self-righteous feelings I had in the store, from just the very idea of eating something so healthy, were beginning to wane.

I thought “I’ll roast them! and then I’ll figure out what to do.You really can’t go wrong with roasting. them.”

These are all sweet veggies, and even sweeter once they are roasted, so they can stand up to a tangy and acidic dressing.  Oh…. and if you have some leftover roasted veggies in the fridge and were wondering what to do with them – just make the dressing. It’s good on anything. Add more sweetener if your vegetables are less sweet and more delicately flavoured.

A few notes about this Roasted Beet Salad

  • Beets tend to take a longer to cook and soften than the sweet potatoes, so I get the carrots and beets in the oven first. Wait 15-20 minutes, then add the sweet potatoes
  • There are no hard and fast rules about ratios here, use what you have on hand. Use all beets if you want. Skip the Sweet potatoes. It really does not matter.
  • This dressing. This… dressing… is just so good. You will want it on everything. And really. I goes on everything. Make extra
  • Also — this salad is the start of really yummy Buddha bowl. Or grain bowl. Cook your favourite grain. Roast the beets and veggies then drizzle the dressing over ALL OF IT. Yummy

Roasted Beet Salad

serves 4 as a side dish, or 2 as a lunch sized meal
Prep Time15 mins
Cook Time40 mins
Servings: 4

Ingredients

The Vegetables

  • 4-5 beets stem-ends removed, peeled and cut into bite-sized pieces
  • 3 large fat carrots peeled,cut into 2 inch chunks
  • 1 sweet potato peeled, cut into 2 inch pieces
  • 1-2 teaspoons olive oil to coat
  • 1 teaspoon herbs de province or your favourite dried herb
  • a pinch of salt and pepper

The Dressing:

  • 2 tablespoons tahini
  • 2 tablespoons lemon juice about half a lemon
  • pinch of cayenne
  • 1 clove of garlic grated or pressed through a garlic press
  • 1 teaspoon fresh ginger grated
  • 2 teaspoons tamari or soy sauce
  • 1-2 teaspoons liquid sweetener agave, maple syrup or honey
  • salt and pepper to taste

To Finish Salad:

  • 1/4-1/3 cup each coarsely chopped parsley and cilantro
  • 1 tablespoon sesame seeds

Instructions

  • Preheat oven to 400, while you prep the veggies.
  • Toss beets and carrots into a glass baking dish and using your hands, coat them with olive oil. Sprinkle with herbs de province (or any other herb you liksalt and pepper.  Bake at 400.
  • After about 20 minutes,,,,,
  • Chopped and peel sweet potato and coat with a bit of olive oil. Add to the baking dish with the beets and carrots, stir all the veggies around to get some of the seasonings onto the potatoes. Bake until all vegetables are fork-tender, another 20-30 minutes.
  • To make the dressing, combine all dressing ingredients in a bowl large enough to hold the roasted vegetables once they come out of the oven and are cooled. Be sure to taste dressing for seasonings. Add more sweetener or salt as needed.
  • Once vegetables have mostly cooled, but a bit warm is okay, add them to the bowl with the dressing. Toss well to coat. Add parsley, cilantro and seeds and toss everything well.
  • Serve at room temperature or chilled. Will keep for a couple of days, refrigerated.
Trish | The In Fine Balance Food Blog