Roasted Beet and Orange Salad with Tahini Drizzle - Kosher Recipe

I discovered this salad during a particularly gray February when I was desperately craving something colorful and fresh. Roasted beets might seem intimidating if you've only ever encountered them pickled from a jar, but they're actually one of the most forgiving vegetables to cook. The earthy sweetness that develops during roasting pairs beautifully with bright citrus and creamy tahini. This combination isn't traditional in any specific cuisine, but it draws inspiration from Middle Eastern flavors where tahini appears in both sweet and savory dishes. The technique of roasting beets whole in foil keeps them moist while concentrating their flavor. I learned this method from my neighbor who grows gorgeous beets in her garden. She showed me how the skins slip right off after roasting, which was honestly a revelation. What makes this version work so well is the balance of temperatures and textures. The warm, tender beets contrast with the cool orange segments, while the tahini drizzle adds richness without overwhelming the delicate vegetable flavors. I like to use a mix of red and golden beets when I can find them because the colors are stunning together. The key is not overdressing the salad. Let the natural flavors shine through. This salad works perfectly as a starter for Shabbat dinner or alongside grilled fish during the week. It's substantial enough to serve as a light lunch with some crusty bread. The flavors actually improve after sitting for about 30 minutes, so it's great for entertaining when you want to prep ahead.

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Prep Time 20

Cook Time 1

Total Time 1 20

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

Method

Prepare the Beets

Preheat oven to 400°F. Trim beet greens, leaving 1 inch of stems. Scrub beets clean but don't peel.
Wrap each beet individually in aluminum foil with a drizzle of olive oil and a pinch of salt.
Place wrapped beets on a baking sheet and roast for 45-60 minutes, until tender when pierced with a knife.
Let beets cool until you can handle them. The skins should slip off easily when rubbed with a paper towel.
Cut beets into wedges or thick slices. Set aside to cool completely.

Prepare Oranges and Dressing

While beets roast, segment the oranges. Cut off the top and bottom, then slice away the peel and white pith.
Cut between the membranes to release clean orange segments. Squeeze the membranes over a bowl to collect 2 tablespoons of juice.
For the tahini drizzle, whisk together tahini, lemon juice, honey, salt, and cumin in a small bowl.
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

Arrange mixed greens on a large platter or individual plates.
Top with cooled beet wedges and orange segments, alternating colors if using different beet varieties.
Sprinkle with toasted walnuts and fresh mint.
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%