Sweet, earthy and caramelized baby beets are divinely paired with a tangy lemony tahini drizzle for an easy dish that’s just as perfect as a nourishing side as it is for a simple lunch or dinner.
There’s a whole wide beet-a-licious world out there and being that they’re pretty much seasonal year round in Northern Cali I use them a whole lot in my cooking. And those colors! WOWIE!
Why this Recipe Works
- Roasting beets concentrates their flavor and caramelizes their natural sugar, transforming beets from something crunchy into something silky and tender.
- Roasting with skin saves difficulty and mess of peeling raw beets
- That drizzle. Nuff said.
It’s the dish that makes your heart skip a beat.
Baby beets are harvested just as they have started to round out and are roughly the size of ping pong balls.
How to Make this Recipe
Please see my (quasi) step-by-step guide with the corresponding pics below.
Cooks Tips
- Any variety and size of beet will work so if you if you cant find baby beets just use the larger ones.
- If using larger beets, roast whole then peel skin off.
- Cooking times will vary depending one exact size of your beets. When a fork can easily pierce through them, they’re done!
- If you don’t have a food processor, a whisk and some good ol’ elbow grease will work too for making the tahini.
- Make extra sauce to drizzle on anything and everything. You’ll want it!
- If you cant find za’atar, simply omit.
Roasted Beets with Tahini Drizzle
Ingredients
- 2 pounds baby beets (about 7) washed well, cut in half or quartered if large
- 4 cloves garlic thinly sliced
- 3 sprigs fresh thyme
- 3 tablespoons olive oil
- 1 zest lemon the juice will be used for the tahini
- 2 tablespoons parlsey
- 1 tabespoon za'atar
- handfull microgreens optional
- kosher salt to taste
- flaky sea salt to taste
- pepper to taste
Tahini
- 1/2 cup tahini paste
- 1/4 cup freshly squeezed lemon juice
- 1/4 teaspoon cumin
- 1-2 cloves garlic
- 1/2 teaspoon salt
- 1/4 cup cold water add more as needed
Instructions
- Pre-heat oven to 425 F degress.
- Toss beets with garlic slices, thyme, olive oil, salt and pepper. Place on a rimmed baking sheet and roast until tender, about 45-60 min, depending on the size of your beets, and toss halfway through.
- While the beets are roasting, prepare the tahini drizzle. Add the tahini, garlic, lemon juice, cumin and salt to the bowl of a food processor and blend until smooth. It will thicken as it emulsifies. Add a little bit of water, as needed, to thin out, until you reach the desired consistency. It should have a runny, salad dressing-like consistency. But if you prefer tahini more as a dip, simply use less water.
- Remove beets from oven. If using larger beets, peel skin off and cut them in quarters. If using smaller beets, they should have been pre-cut and the skin can be left on.
- Arrange beets on a platter and drizzle with tahini. Sprinkle beets with za’atar, parsley, lemon zest and/or a handful of microgreens, flaky sea salt and enjoy your creation!
Notes
- Any variety and size of beet will work so if you if you cant find baby beets just use the larger ones.
- If using larger beets, roast whole then peel skin off.
- Cooking times will vary depending one exact size of your beets. When a fork can easily pierce through them, they’re done!
- If you don’t have a food processor, a whisk and some good ol’ elbow grease will work too for making the tahini.
- Make extra sauce to drizzle on anything and everything. You’ll want it!
- If you cant find za’atar, simply omit.
Want More Beet Recipes?
If you only knew one thing about me, it would be this beet hummus. Explore the full lineup of marvelously magenta beet recipes below.
- Roasted Beet Soup with Cashew Cream Swirl — nourishing and delicious.
- Roasted Beet & Blood Orange Salad — what winter salad dreams are made of.
- Roasted Beet & Goat Cheese Dip — sweet earthy beets pureed with tangy goat cheese.
- Beet Focaccia — classic no-knead Ligurian focaccia with a hot pink beet twist.
- Beet Cured Salmon — salmon cured with raw beets, ginger, and toasted spices. Deceptively simple — the secret ingredient is time.
More Easy Roasted Veggie Recipes
Looking for more easy roasted vegetable recipes? Try these next:
- Roasted carrots
- Roasted radishes
- Roasted cabbage wedges
- Roasted beets
- Roasted artichokes
- Roasted potatoes (smashed)
- Roasted sweet potato (fries)
- Simple roasted cabbage (coming soon)
- Roasted cauliflower (coming soon)
- Roasted Brussels sprouts (coming soon)
If you tried this recipe, I'd love to hear about it — leave a comment below and let me know, and tag me on IG, @danielagerson, so I can see too!
If you enjoyed this recipe, explore more seasonal recipes and colorful produce guides here on the site — there’s plenty more inspiration waiting for you.
Let's make waves in the kitchen.
What a divine recipe.
Many thanks chef Daniela Gerson, you are awesome ??????
Thank ya so very much!!! You’re awesome too!
We purchased some small beets at a farmers market in Denver over the weekend and wondered what to do with them. This recipe came up on a search, so I decided to try it. It is a great recipe! We found a recipe for the Za'atar and had some leftover Hallouimi to grill with it. The flavors were amazing and we had all the ingredients!
Thank you!
So stoked to hear that Patrick and so sorry for the delay! Love veggies and have an IG account (@danielagerson) dedicated to convincing the world that veggies are sexy :). Thank you too for sharing ~ really appreciate it!!