Roasted Beet and Cherry Tomato Salad

I feel a little weird posting another beet recipe since I did last week but this is just SO GOOD and I need to share in immediately. I have told you before that I used to not really like beets very much. Over the past year I have started to really enjoy them. I think starting with the golden ones and working my way to the red was really was got me to enjoy them.

I am honestly not sure what inspired this recipe because it was my first beet salad but think it was just a combination of all these wonderful ingredients we got at the farmers market.

I really love brining you all recipes that stem from seasonal items. It doesn’t always happen but I do really strive to cook with what’s in season. It really does allow you to support local farms and also eat tastier and healthier food!

I have been debating writing a post on how to use all the ingredients in your CSA basket. I am not sure if I can put it in to words but if that is something you would like to hear about then definitely leave me a comment.

Back to the salad – this is a great dish to make and have in the refrigerator for a healthy snack or meal. I would recommend doubling it if you are going to feed a large crowd. Feel free to use your favorite variety of beets. I did a combination of Golden and Chioggia. The dressing is seriously amazing. I could put this stuff on everything (and I have been). I do sometimes have some dressing left over but I find that the salad soaks it up so it is nice to have a little extra if it gets dry. Feel free to use as much as you prefer.

Go to your market this weekend and grab some beets and tomatoes! Trust me – you will be glad you did!

Enjoy!

Roasted Beet and Cherry Tomato Salad
Serves 4
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Prep Time
15 min
Cook Time
10 min
Total Time
1 hr
Prep Time
15 min
Cook Time
10 min
Total Time
1 hr
Roasted Beets
  1. 4-5 medium beets, I used golden and chioggia
  2. 1 tsp sea salt
  3. 2 Tbsp olive oil
Salad
  1. 1 carrot, sliced (I like to use a vegetable peeler)
  2. 1 cup cherry tomato, halved
  3. ¼ cup pecans, chopped
Dressing
  1. ¼ cup tahini
  2. ¼ cup lemon juice
  3. 2 Tbsp olive oil
  4. 2 Tbsp red wine vinegar
  5. 2 tsp maple syrup
  6. 3 garlic cloves, chopped
  7. 2 Tbsp fresh dill, chopped
  8. ¼ tsp black pepper
  9. ½ tsp sea salt
Instructions
  1. Preheat oven to 400 and line a baking sheet with parchment paper.
  2. Peel the beets and slice about ¼ inch thick (I like to use a mandolin). Lay them on the baking sheet and sprinkle the salt and drizzle the olive oil. Bake for 10 minutes and let cool to room temperature.
  3. Add all the dressing ingredients to a jar and place a lid on top and shake until combined.
  4. Add the beets, carrots, cherry tomatoes and pecans to a bowl and toss with about half the dressing (see notes).
  5. Let the salad set in the refrigerator for about 30 minutes and then add more dressing if desired.
Notes
  1. I do sometimes have some dressing left over but I find that the salad soaks it up so it is nice to have a little extra if it gets dry. Feel free to use as much as you prefer.
Jessi's Kitchen http://jessiskitchen.com/

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