Roasted golden beets are a great change from red beets. They’re highly nutritious and deliciously sweet and savory. If you haven’t had them before, they’re almost like a mix between a carrot and a beet. This recipe servers 2, but you can easily multiply it to serve many people. If you’re hosting a holiday dinner with a few courses, this would be a fantastic appetizer during the holiday season! Or you can add this dish to your Thanksgiving table to accompany all of the other drool-worthy side vegetable dishes.
These roasted golden beets have just 8 simple ingredients and they’re ready in 45 minutes or less. Slice and place the beets in foil, then roast them in the oven. Make the dressing in the mean time, and it’s ready to serve! I love the rosemary tahini dressing. It’s earthy and flavourful, and a great change from classic lemon tahini dressing. I really enjoy utilizing foods that are in season. Golden beets may not be available at your local grocery store or market year round, but you should definitely find them during the fall and winter, and most definitely during the holidays. You can also completely replace the golden beets with regular red beets if you’d like. Just make sure to slice them into small chunks and note that you’ll likely need to cook them longer. You can even get fun and creative and add some toasted nuts or seeds for crunch and flavour. You could use pine nuts, walnuts, pecans, or pumpkin seeds.
This pretty dish doesn’t just have to be for a holiday dinner. It would be the perfect accompaniment to a soup on a chilly day, and would make a complete lunch. It would actually be the perfect side to any cozy warm meal in the fall or winter. Enjoy this healthy comfort food!
Roasted Golden Beets with Rosemary Tahini Dressing
Have these delicious roasted golden beets as a side dish or an appetizer. Cozy fall meals just got even better!
- 3 cups baby golden beets
- 3 tbsp tahini
- 3 tbsp water
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp rosemary (very finely chopped)
- 1 medium garlic clove (minced)
- 1/4 tsp salt
- 1 pinch pepper
Preheat your oven to 400 degrees F.
Slice the beets in halves or quarters so they’re all approximately the same size (medium/small chunks). I don’t usually peel beets because I enjoy the benefits of the added fiber, but feel free to peel them before slicing if you prefer.
Place the beets onto a large piece of aluminum foil. Add a good dash of salt and pepper and wrap up the foil.
Place the foil pack on a baking tray and place the tray on the bottom rack of your oven. Bake for about 35 minutes, or until the beets are fork tender.
In the mean time, make the rosemary tahini dressing. Add all of the rest of the ingredients to a medium bowl and whisk until smooth. Set aside.
When the beets are finished, remove them from the oven and allow to cool slightly before handling.
Remove them from the foil, plate them, and drizzle on the tahini sauce. Enjoy!