Beet Salad with Lemon Tahini

On a good day, this is what lunch looks like for me. Other days, it’s a quick taco from the place down the street and an americano. But I love the (more leisurely) days where I have an extra few minutes to dig in the fridge and make something simple out of what I didn’t know was there.

Beets are generally a lunchtime food for me because Jack hates them. He’s come around on a lot of other foods, but thanks to an 80’s fad diet he apparently experienced as a kid, beets are out of the question.

For me, there’s not a salad I love more than a beet salad, and this juicy, sweet, salty, crunchy combo is no exception. I made this with tofu, but you could crumble on some goat or feta cheese instead to make this a bit more fancy. Or if plain tofu isn’t your thing, you could roast it (at the same time as the beets), I just didn’t think of it in advance.

dressing adapted from Deborah Madison’s Vegetarian Cooking for Everyone.
Beet/tahini combo inspired byΒ Sprouted Kitchen.Β 

5.0 from 2 reviews
Beet Salad with Lemon Tahini
Prep time
Cook time
Total time
Serves: 1
For the Salad:
  • 1-2 beets, roasted & sliced
  • A few handfuls lettuce
  • About ½ cup cubed firm tofu
  • About ½ cup peas
  • 1-2 scallions, white and green parts, sliced thin
  • Handful toasted sunflower seeds or other nuts
  • Honey, for drizzling
  • Sugar, for sprinkling
For the Dressing:
  • ¼ teaspoon minced garlic, or ground in mortar and pestle
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1-2 teaspoons honey or sweetener of your choice
  • 1-3 tablespoons water or extra-virgin olive oil (or a combination)
  • Sea salt and fresh black pepper
  1. Roast the beets in a 450 degree oven wrapped in foil with a drizzle of olive oil and a few pinches of salt. Roast for 40-60 minutes; they're done when a fork slides in easily.
  2. Remove from the oven and set aside to cool. Once they're cool to the touch, slide the skin off the beets. It should come off pretty easily. Slice beets, drizzle with a bit of the honey, and sprinkle with a few pinches of sugar. Place in the refrigerator to chill.
  3. Make the dressing: Use a mortar and pestle (if you have one, otherwise with a knife) to grind together the garlic and a pinch of salt to create a paste. Directly in your mortar bowl (or place garlic paste in a small bowl) add the tahini, lemon, and honey and mix together. Thin with a bit of water or olive oil until it's a drizzle-able consistency. Adjust lemon, honey, salt, and pepper to taste.
  4. Assemble the salad with the lettuce, sliced beets, tofu, peas, and scallions. Drizzle the with dressing and top with the toasted seeds or nuts.

If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. I only just realized how much I love beets! This salad looks wonderful.

    • jeanine from on said:

      me too, I discovered I loved them just a few years ago…

  2. Ali Seiter from on said:

    Man, I really need to start remembering to add peas to my salads! I love the sweet pop of flavor they add, and would imagine they work very well with earthy beets. Thanks for the reminder to incorporate more peas into my lunchtime meals! πŸ™‚

  3. sarah from on said:

    This looks like a perfect lunch. My husband hates beets, too, and so they are usually a lunchtime/snack time affair for me. I will have to try this out soon!

    • jeanine from on said:

      what is it with men and beets? I don’t get what’s not to love about them πŸ™‚

      • Jason on said:

        My wife (and I) both LOVE beets. We’ll have to give this one a try!

  4. Beets just make everything better – the punch of red, the punch of flavour. Mmm mm.

  5. Kelly from on said:

    What a beautiful salad! I could eat this every day…

  6. Eileen from on said:

    I also love roasted beets, especially in salad! Love the seasonal combination with the peas. I usually use some kind of cheese and nuts for protein in my beet salads, but I’m intrigued by your use of tofu!

    • jeanine from on said:

      i think a lot of people might prefer cheese here – I dont/can’t eat a lot of it because I’m lactose intolerant. I tend to just toss raw tofu into lunchtime salads for a healthy protein that works better for me.

  7. Courtney Jones from on said:

    As a kid, every family event was commemorated with pickled beets. Grandpa grew them in his garden and pickled them himself each year. I hate the pickled beets! *hah* And I was forced to eat them. It was not until a few years ago that I finally tried roasted beets and I was hooked! I love the earthy flavour. This salad looks like it celebrates the best of such an under-appreciated vegetable πŸ™‚

  8. Kasey from on said:

    Making something simple out of the fridge that you didn’t realize is there: my best lunch plans are conceived that way! Beautiful dish, Jeanine!

  9. Jessie from on said:

    The tahini-honey-lemon combo is making my mouth water! Can’t wait to try it out!

  10. Everyone in my family won’t eat them, so beets are a lunch time food for me too. This look like my perfect midday meal! I’m definitely making it this week.

    • jeanine from on said:

      aww, thanks!

  11. Leslie on said:

    This salad looks phenomenal – very fresh, and I love the use of beets.

  12. Lorijana on said:

    Beets canned,roasted,pickled, ALL are wonderful!

  13. Rebecca Knight from on said:

    Tuesday (last) night I made this salad and the sweet potato pear and sage soup. The only thing I did wrong was I probably should have steamed or cooked the peas. I bought sugar snap peas and my daughter and I popped them out of the shells and ate half while we did it. They tasted great by themselves but the pea taste was lost with the dressing and maybe would have been better cooked. BUT wow the roasted beets were awesome. I didn’t know really how to cook beets and my husband loves beets so that was an awesome find. I thought this way they were delicious too! I did throw them in a stirfry once and found they were great that way as well which was surprise. So another great dinner thanks! Tonight I had the night off but I ate some reheated soup for lunch and it was great again.

    • jeanine from on said:

      so glad you liked it (and now know how to roast beets)! Maybe tone down the tahini in the dressing so it’s lighter in flavor if you want to taste the peas more? Just a thought πŸ™‚

  14. admin on said:

    This post is a test of the new recipe format.

  15. Katie on said:

    Just had to tell you that this is my 2nd day in a row making this salad. I brought home quite a few beets yesterday, and the mix of beets, peas, scallions, and kale is delish. The real obsession here is that tahini-lemon dressing. I can’t get enough! Now if I were just better at making my tofu tasty…

    • jeanine from on said:

      I’m so glad! Thanks for letting me know πŸ™‚

  16. vegan girl on said:

    This looks delicious; my son tasted something like this in Denmark buy with crumble goat cheese and said me itΒ΄s a very good option, but I want to know how many cups I will need to add on it. Thanks Jeanine, your website is remarkable and all your recipes are amazing.

  17. Lisa on said:

    Delicious salad. Went with goat cheese instead of tofu and substituted canned beats (because that’s what I had on hand). The dressing was awesome.

    • Sounds delicious! So glad you liked the dressing, thank you for sharing!

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