Prepare to embark on a culinary journey that will tantalize your taste buds and elevate your home cooking to restaurant-quality magic! This Middle Eastern-inspired Roasted Carrot and Beet Salad with Tahini Dressing is not just a side dish—it's a vibrant, flavor-packed experience that combines the earthy sweetness of roasted vegetables with a creamy, zesty tahini sauce that will leave your guests begging for the recipe.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 4 medium carrots, peeled and sliced
- 2 medium beets, peeled and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 clove garlic, minced
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash and prepare the vegetables: Peel the carrots and slice them diagonally into 1/2-inch thick pieces. Peel the beets and dice them into 3/4-inch cubes, ensuring they are roughly the same size for even roasting.
- In a large mixing bowl, toss the sliced carrots and diced beets with olive oil, salt, and black pepper. Make sure the vegetables are evenly coated with oil and seasoning.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow proper roasting and caramelization.
- Roast the vegetables in the preheated oven for 25-30 minutes, turning them halfway through cooking. The vegetables should be tender and have golden-brown edges when done.
- While the vegetables are roasting, prepare the tahini dressing. In a small bowl, whisk together tahini, lemon juice, water, minced garlic, salt, and pepper until smooth and creamy.
- Once the vegetables are roasted, remove them from the oven and let cool for 5 minutes.
- Transfer the roasted carrots and beets to a serving platter. Drizzle the tahini dressing generously over the warm vegetables.
- Garnish with freshly chopped parsley for added color and fresh flavor.
- Serve immediately while the vegetables are still warm, enjoying the sweet roasted flavors and creamy tahini dressing.
Tips
- Choose fresh, firm vegetables for the best roasting results
- Cut vegetables into uniform sizes to ensure even cooking
- Use parchment paper for easy cleanup and perfect caramelization
- Don't overcrowd the baking sheet—give vegetables space to roast, not steam
- Use high-quality olive oil and fresh garlic for maximum flavor impact
- Taste and adjust seasoning before serving
- Serve the salad warm for the most intense flavor profile
- If possible, use fresh parsley for garnish to add a bright, fresh note
- The tahini dressing can be made ahead of time and stored in the refrigerator
- Experiment with additional herbs like mint or cilantro for variation
Nutrition Facts
Calories: 196kcal
Carbohydrates: 13g
Protein: 4g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg
