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an overhead shot of the salad on a blue platter

Roasted Beet and Broccoli Salad with Green Tahini Dressing

  • Author: Allison
  • Total Time: 50 minutes
  • Yield: 4 medium or 6 small servings 1x
  • Diet: Vegan


This roasted beet and broccoli salad is drizzled with lemony green herb tahini dressing and sprinkled with pepitas, cranberries, and olives, giving it layer upon layer of flavour, colour, and texture!



Roasted Beets

  • 3 medium beets
  • 1 tablespoon extra virgin olive oil
  • 1/2 tablespoon balsamic vinegar
  • 1/2 teaspoon garlic powder
  • Pinch each fine sea salt and freshly ground black pepper

Roasted Broccoli

  • 1 bunch of broccoli, chopped into medium florets (4 heaping cups)
  • 1 tablespoon extra virgin olive oil
  • Pinch each fine sea salt and freshly ground black pepper

Green Tahini Dressing

  • 1/3 cup water
  • 1/3 cup tahini
  • 1/4 cup freshly squeezed lemon juice
  • 1 large garlic clove
  • 1 teaspoon pure maple syrup
  • 1/4 teaspoon fine sea salt
  • Freshly ground black pepper, to taste
  • 1/2 cup parsley or cilantro

For Garnish

  • 1/4 cup roasted pepitas
  • 1/4 cup dried cranberries
  • 1/4 cup pitted Kalamata or green olives, sliced
  • Fresh parsley or cilantro


  1. Preheat the oven to 400 degrees Fahrenheit and line two large baking sheets with parchment paper.
  2. Peel the beets and slice into 1/4-inch medallions. Place in a bowl and drizzle with the olive oil and balsamic. Sprinkle with the salt, pepper, and garlic powder. Toss to coat. Arrange the medallions in an even layer on the baking sheet with a little bit of space between each one. I found that they just fit on a large baking sheet- if some of yours don’t fit, roast the extras later. Roast the beets for 30-35 minutes, or until fork tender all the way through. Roasting time varies depending on the size of your beets and thickness of the slices.
  3. Place the broccoli in the same bowl. Drizzle with the olive oil and sprinkle with salt and pepper. Toss to coat and spread out on the second baking sheet. Roast for 20 minutes, or until tender and slightly charred in some spots.
  4. Make the green tahini dressing: Add the water, tahini, lemon, garlic, maple syrup, salt, pepper, and herbs to an upright blender. Blend until smooth. Pour into a jar until ready to use.
  5. Assemble the salad: Arrange the beet medallions on a platter. Top with the broccoli and drizzle with the green tahini dressing. Finally, sprinkle with the pepitas, cranberries, and olives. Alternatively, arrange all of the components on individual salad plates.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Salad

Keywords: roasted beet and broccoli salad