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Roasted Beet & Carrot Salad with Avocado and Tahini Dressing Recipe

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4 from 65 reviews

  • Author: Sky
  • Total Time: 1 hour 20 minutes
  • Yield: 4 to 6 servings
  • Diet: Vegetarian

Description

This vibrant Roasted Beet & Carrot Salad with Avocado is a refreshing and nutritious side dish perfect for any meal. Featuring tender roasted beets and carrots combined with peppery watercress or arugula, creamy sliced avocado, and crunchy toasted pepitas, all brought together by a creamy tahini dressing, this salad offers a delightful balance of flavors and textures. Roasting the root vegetables ahead of time enhances their natural sweetness and makes assembling the salad quick and easy.

Ingredients

Roasted Vegetables

  • 6 small beets
  • Extra-virgin olive oil, for drizzling
  • Sea salt and freshly ground black pepper, to taste
  • 4 small carrots

Greens

  • 1 cup watercress or arugula

Tahini Dressing

  • 4 avocados, sliced
  • ¼ cup toasted pepitas
  • Microgreens, for garnish

Instructions

  1. Preheat the oven: Set your oven to 400°F (205°C) to prepare for roasting the beets.
  2. Roast the beets: Place each beet on a piece of foil, drizzle generously with olive oil, and season with sea salt and freshly ground black pepper. Wrap each beet tightly in foil and place them on a baking sheet. Roast for 35 to 60 minutes, depending on the size of the beets, until they are soft and fork-tender. Remove from oven, unwrap, and allow to cool. Once cool, peel the skins off under running water and slice the beets into halves or quarters. Chill until ready to use.
  3. Roast the carrots: Increase the oven temperature to 450°F (230°C) and line a baking sheet with parchment paper. Drizzle the carrots with olive oil, season with salt and pepper, and spread them evenly on the prepared baking sheet. Roast for 15 to 20 minutes until tender. Remove from oven and slice the carrots in half lengthwise.
  4. Assemble the salad: In a large bowl or on a serving plate, combine the watercress or arugula with the roasted beets and carrots. Drizzle half of the tahini dressing over the salad and toss gently to coat.
  5. Add toppings: Arrange the sliced avocado over the salad, sprinkle with toasted pepitas, and garnish with microgreens.
  6. Finish and serve: Drizzle the remaining tahini dressing over the salad and serve additional dressing on the side. Season with salt and freshly ground black pepper to taste. Enjoy immediately.

Notes

  • Roasting the beets a day or two in advance enhances their flavor and makes the preparation easier on serving day.
  • Peeling beets under running water helps remove the skin effortlessly.
  • Watercress adds a nice peppery bite, but arugula is a great substitute if unavailable.
  • Slice the avocados just before serving to prevent browning.
  • You can substitute toasted pumpkin seeds or sunflower seeds if pepitas are not available.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Salad
  • Method: Roasting
  • Cuisine: American

Find it online: https://skysrecipes.com/roasted-beet-and-carrot-salad-with-avocado-and-tahini-dressing-recipe/