Roasted Beet Salad Recipe
Roasted beets, broccolini, asparagus, tahini vinaigrette, hazelnuts, whipped honey yogurt [GF, VEG]
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Tahini Vinaigrette
Whipped Honey Yogurt
Method
Roasting Beets and Vegetables
- 1
Prepare the Beets
Preheat your oven to 400°F (200°C). Wash the beets thoroughly and wrap each beet individually in aluminum foil. Place them on a baking sheet and roast in the oven for about 45-60 minutes, or until they are tender when pierced with a fork.
- 2
Roasting Broccolini and Asparagus
While the beets are roasting, trim the ends of the broccolini and asparagus. Toss them with a drizzle of olive oil, salt, and pepper. Spread them out on a separate baking sheet and roast in the oven for about 15-20 minutes, until they are bright green and slightly crispy. Remove from the oven and set aside.
Making the Tahini Vinaigrette
- 3
Prepare the Vinaigrette
In a small bowl, combine tahini, lemon juice, olive oil, minced garlic, salt, and pepper. Whisk together until smooth and creamy. If the vinaigrette is too thick, add a little water to reach the desired consistency.
Whipping the Honey Yogurt
- 4
Prepare the Yogurt
In a mixing bowl, combine Greek yogurt and honey. Use a hand mixer or whisk to whip the yogurt until it becomes creamy and fluffy.
Assembling the Salad
- 5
Combine Ingredients
Once the beets are roasted and cooled slightly, peel off the skins and cut them into wedges. In a large bowl, combine the roasted beets, broccolini, and asparagus. Drizzle the tahini vinaigrette over the salad and toss gently to combine.
- 6
Serve
To serve, spoon the salad onto plates or a serving platter. Top with the whipped honey yogurt and sprinkle with toasted hazelnuts. Enjoy!
