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Roasted Beet and Cherry Tomato Salad

  • Author: Jessi Heggan
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 60



Roasted Beets

  • 45 medium beets, I used golden and chioggia
  • 1 tsp sea salt
  • 2 Tbsp olive oil


  • 1 carrot, sliced (I like to use a vegetable peeler)
  • 1 cup cherry tomato, halved
  • ¼ cup pecans, chopped


  • ¼ cup tahini
  • ¼ cup lemon juice
  • 2 Tbsp olive oil
  • 2 Tbsp red wine vinegar
  • 2 tsp maple syrup
  • 3 garlic cloves, chopped
  • 2 Tbsp fresh dill, chopped
  • ¼ tsp black pepper
  • ½ tsp sea salt


  1. Preheat oven to 400 and line a baking sheet with parchment paper.
  2. Peel the beets and slice about ¼ inch thick (I like to use a mandolin). Lay them on the baking sheet and sprinkle the salt and drizzle the olive oil. Bake for 10 minutes and let cool to room temperature.
  3. Add all the dressing ingredients to a jar and place a lid on top and shake until combined.
  4. Add the beets, carrots, cherry tomatoes and pecans to a bowl and toss with about half the dressing (see notes).
  5. Let the salad set in the refrigerator for about 30 minutes and then add more dressing if desired.


  • I do sometimes have some dressing left over but I find that the salad soaks it up so it is nice to have a little extra if it gets dry. Feel free to use as much as you prefer.


  • Serving Size: 4