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Roasted Beet and Orange Salad with Tahini Drizzle – Kosher Recipe

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Pareve

Roasted beet and orange salad pairs earthy, sweet roasted beets with juicy orange segments, greens, toasted walnuts and mint, drizzled with a honey tahini dressing.

Roasting Beets

Wrap whole beets in foil and roast until a knife slides in easily; the foil keeps them moist and concentrates their flavor. Once cool, the skins slip off easily. Cut the oranges into segments, removing the pith. Toast the walnuts in a dry pan for 3 to 4 minutes.

Kosher Notes

This salad is pareve. Check greens for insects, and use tahini and honey with a reliable hechsher. Beets are among the traditional Rosh Hashanah symbolic foods.

Make-Ahead

Roast the beets up to 2 days ahead. Thin the dressing with warm water before serving.

Roasted Beet and Orange Salad with Tahini Drizzle – Kosher Recipe
Sweet roasted beets meet bright orange segments in this colorful kosher salad, finished with a creamy tahini drizzle that brings Middle Eastern flair to your table.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mediterranean, Middle Eastern
Calories: 165
Ingredients Method Notes

Ingredients
  

For the Salad
  • 2 lbs medium beets mixed red and golden if available
  • 3 large navel oranges
  • 4 cups mixed greens arugula or baby spinach work well
  • 1/3 cup toasted walnuts chopped
  • 2 tbsp fresh mint leaves chopped
For the Tahini Drizzle
  • 1/4 cup tahini well stirred
  • 2 tbsp fresh lemon juice
  • 1 tbsp honey
  • 2-3 tbsp warm water as needed
  • 1/2 tsp kosher salt
  • 1/4 tsp ground cumin

What I use for this recipe

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Method
 

Prepare the Beets
  1. Preheat oven to 400°F. Trim beet greens, leaving 1 inch of stems. Scrub beets clean but don't peel.
  2. Wrap each beet individually in aluminum foil with a drizzle of olive oil and a pinch of salt.
  3. Place wrapped beets on a baking sheet and roast for 45-60 minutes, until tender when pierced with a knife.
  4. Let beets cool until you can handle them. The skins should slip off easily when rubbed with a paper towel.
  5. Cut beets into wedges or thick slices. Set aside to cool completely.
Prepare Oranges and Dressing
  1. While beets roast, segment the oranges. Cut off the top and bottom, then slice away the peel and white pith.
  2. Cut between the membranes to release clean orange segments. Squeeze the membranes over a bowl to collect 2 tablespoons of juice.
  3. For the tahini drizzle, whisk together tahini, lemon juice, honey, salt, and cumin in a small bowl.
  4. Add 2 tablespoons of the reserved orange juice and whisk until smooth. Add warm water gradually until you reach a pourable consistency.
Assemble the Salad
  1. Arrange mixed greens on a large platter or individual plates.
  2. Top with cooled beet wedges and orange segments, alternating colors if using different beet varieties.
  3. Sprinkle with toasted walnuts and fresh mint.
  4. Drizzle with tahini dressing just before serving. Serve immediately.

Notes

Beets can be roasted up to 2 days ahead and stored in the refrigerator. The tahini dressing will thicken when cold, so thin it with a little warm water before serving. If you can't find golden beets, red beets work perfectly fine on their own. Toast walnuts in a dry skillet for 3-4 minutes for best flavor.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 165
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg
Sodium 180mg 8%
Dietary Fiber 5g 18%
Total Sugars 16g
Protein 5g 10%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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