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+ servings
A glass jar holds a bright pink tahini beet dressing and a mixing spoon.
3.75 from 4 votes

Tahini Beet Dressing

Author - Gena Hamshaw
Prep Time: 45 minutes
Cook Time: 5 minutes
Total Time: 50 minutes
Yields: 8 servings


  • 1 medium sized red beet, trimmed and scrubbed
  • 2 tablespoons tahini
  • 1 teaspoon kosher salt
  • 2 teaspoons Dijon mustard
  • 2 1/2 tablespoons apple cider vinegar
  • 1 small clove garlic, roughly chopped
  • 1/2 cup water


  • Preheat your oven to 400F. Rub the beet with a light coating of olive oil. Wrap the beet tightly in foil or parchment. Roast it for 45 minutes-1 hour, or until it's completely tender when pierced with a knife. When the beet has cooled for about fifteen minutes, run it under cold water while you slip off the skin. Cut the beet into quarters.
  • Blend the beet and all remaining ingredients in a blender or a food processor till they’re completely smooth. Adjust the salt as needed. If the dressing is a bit thick, add in water by the teaspoon.
  • Serve the dressing over salads, bowls, or on a sandwich. The dressing will keep for up to 5 days in an airtight container in the fridge.