This beet tahini salad is one of my all-time summer favorites. It’s also been a repeat item on my private event menus for years and I find it just so impressive looking for a crowd. The base is a tangy whipped tahini (the star, in my opinion). Beets are tossed with cucumbers, tomatoes thinly sliced red onion, and a date parsley vinaigrette. The sticky sweetness from the dates really adds such a nice touch and while the feta on top is totally optional (will be vegan without!), I do love the salty briny flavor it brings.

All in all, this beet tahini salad is just a unique and refreshing crowd pleaser that may even get one of your non-beet-liking relatives to jump on board!

Top tips for roasting beets:

Keep them whole — there are many ways to cook, but this is my preferred method. It helps the beets to steam from the inside and allow the skin to peel off effortlessly. Just make sure to cut the beet greens if they came attached.
Wrap tightly in foil — I don’t use foil too often in the kitchen (heavy metals, ya know?), but this is a situation where it’s hard to fully replicate the tight bubble it creates.
Let them cool, but not too long — I’ve found that the sweet spot is letting them cool about 10 minutes after cooking. This way, they’re cool enough to handle and their skin comes off easily.
Use plastic gloves — not totally necessary, but if you’re someone who is adverse to the mess or would prefer to not deal with the staining of your hands, just get some plastic kitchen gloves for the messier parts of cooking (like making meatballs).
Use a plastic cutting board — I’m not super concerned about hands getting stained, because they will eventually wash clean. But I will not put my prized cutting board at risk of staining, so it’s nice to have at least one plastic option for messy situations like this!

Can I make this ahead of time?

Yes! This is actually a perfect salad to make in advance as all of the components can be done beforehand. Just keep everything separate (especially the beets!) and assemble when you’re ready to enjoy. The leftovers are messy, but delicious.

Prep Time 20

Cook Time 1

Servings 4 people

Ingredients

SALAD INGREDIENTS;

2 large beets (or 3-4 small)
2 mini cucumbers (or 1 large)
8-10 oz tomatoes (baby or large)
¼ of a small red onion (thinly sliced)

WHIPPED TAHINI:

½ cup tahini
1 tbsp lemon juice
2 tbsp apple cider vinegar
1 tbsp olive oil
1-2 tsp maple
¼ tsp garlic powder
½ tsp salt
1/4 – 1/3 cup water

DATE PARSLEY VINAIGRETTE:

1 large date pitted
2 tbsp chopped parsley
1 clove garlic grated
2 tbsp olive oil
2 tbsp red wine vinegar
¼ tsp salt

Instructions

Wrap the whole beets (greens cut off if attached) tightly in tin foil and roast at 400 for 45 min / 1 hour, depending on their size. You will be able to pierce with a knife when done.
In the meantime, make the whipped tahini sauce by combining all ingredients, except water, in a bowl and whisking well. Add in the water, starting with the lesser amount and increasing until desired consistency. It will thicken in the fridge if made ahead so don’t be afraid to add a little more water!
Make the date vinaigrette by combining all ingredients in a small bowl, set aside.
Chop the cucumber, tomato + thinly slice the red onion. Add to a large bowl.
Once beets are done, let cool for 10 ish minutes, until they’re able to be handled. Peel off the skin by applying pressure (gloves aren’t required I was just being extra clean). Slice into larger chunks.
Add the beets to the veggies with a generous pinch of salt and pepper. Pour the vinaigrette in and toss to combine.
Spread the whipped tahini onto a large plate and pile the salad on top. Finish with feta and more fresh parsley.