Sweet winter beets are roasted to perfection and then drizzled with a slightly sweet, slightly salty and slightly spicy dressing, to make a great side salad or even a light dinner. This recipe for Roasted Beet Salad with Tahini Yuzu Kosho Dressing will forever change your mind about beets as it did for Lenny.
We have been digging beets lately and it is a good thing since we are smack in the middle of beet season! We roast them, steam them and sometimes saute them. Sometimes we drizzle with a mere bit of olive oil or maybe balsamic or a dusting of sea salt. Either way, they are sweet and earthy with every bite!
As well as delicious, beets contain powerful nutrient compounds that help protect against heart disease, birth defects, and certain cancers, especially colon cancer. So eat your beets!
We wanted a light meal the other night so I thinly sliced these yellow beets and roasted them until cooked through but still slightly crisp to the bite. I made a dressing (all by taste, sorry no measurements this time) with soy, tahini, a little water and this amazing Yuzu Kosho, that David from Earthy Delights sent us to try out and to write some recipes with.
I have been dying to try the Yuzu and had planned to rub down a pork roast with some or roll out sushi and make a dipping sauce but have not had time for a proper meal. I decided halfway through making this recipe, that the dressing needed a little heat. And this Yuzu Kosho was perfect for that temperature rising, as it is spicy (you don’t need much), with a slightly citrus finish and a little salty it worked well with the earthy beets. The tahini added a lovely creamy texture that coated each slice of beet.
This dressing was perfect with the sweet but earthy beets, it gave them a very exotic flavor. Easy and healthy, too!
Recipe: Roasted Beet Salad with Tahini Yuzu Kosho Dressing
3 beets, scrubbed clean (we don’t peel), thinly sliced
olive oil, just a drizzle
water, just a couple drops to thin
fresh cracked black pepper
Heat oven to 425. Lay out a piece of foil and put the beets in the center.
Drizzle with some olive oil, just enough to moisten. Close up the foil. Put into the oven and roast for about 20 – 30 minutes, depending on how thinly you sliced them.
While the beets are cooking, make a dressing using remainder ingredients.
I made it entirely on taste, we like it spicy, so we went a little heavy on the yuzu.
Remove beets from oven and plate.
Drizzle the dressing over the top.