Roasted Beet and Avocado Salad with Creamy Lemon Tahini Dressing
Few dishes deliver the same combination of color, texture, and fresh flavor as Roasted Beet and Avocado Salad with Creamy Lemon Tahini Dressing. This beautiful salad brings together naturally sweet roasted beets, buttery avocado, peppery arugula, crunchy pistachios, and a silky citrus-infused tahini dressing. Every bite feels balanced, satisfying, and vibrant without being complicated.
Equipment
Ingredients
- 3 pounds red beets scrubbed and trimmed
- 3 tablespoons avocado oil
- 3 tablespoons fresh orange juice
- 1 1/2 tablespoons apple cider vinegar
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 1/3 cup water
- 1/4 cup tahini
- 2 tablespoons olive oil
- 1 1/2 tablespoons Dijon mustard
- 1/3 cup fresh lemon juice
- 1 tablespoon maple syrup
- 3/4 teaspoon kosher salt
- 2 to 3 tablespoons warm water
- 1/3 cup toasted sesame seeds
- 1/2 cup roasted pistachios roughly chopped
- 3/4 cup chopped fresh parsley
- 5 cups baby arugula
- 2 medium avocados diced
Instructions
- Preheat oven to 400°F.
- Cut beets into 1-inch cubes and place on a parchment-lined baking sheet.
- Drizzle with avocado oil, orange juice, apple cider vinegar, salt, and pepper. Toss to coat.
- Spread evenly and cover tightly with foil. Roast for 30 minutes.
- Remove from oven, add water, cover again, and roast 25 to 30 minutes more until tender.
- Cool the beets completely.
- Whisk together tahini, olive oil, Dijon mustard, lemon juice, maple syrup, and salt.
- Add warm water as needed until smooth and creamy.
- Toss cooled beets with the dressing.
- Mix in sesame seeds, pistachios, and parsley.
- Add arugula and toss gently.
- Fold in diced avocado just before serving.
- Garnish with additional sesame seeds, pistachios, and parsley if desired.
- Serve immediately.
Notes:
- Allow beets to cool completely before combining with greens. Add avocado immediately before serving for the best texture.
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