Grilled Beet Salad with Lemon Tahini Dressing

Time Investment: 10 Minutes Beginning to End
Ingredients (Dressing)
- 2 Cloves Garlic
- 2 Tablespoons Tahini
- 1/2 Red Chili (optional if you don’t want it spicy!)
- 3 Tablespoons Olive Oil
- 3 Tablespoons Lemon Juice
- 1 Tablespoon Maple Syrup
- 3 Tablespoons Hot Water
- Kosher Salt
Directions (Dressing)
- Add all to a food processor or blender and pulse/blend until smooth
Ingredients (Salad)
- 3-6 Beets (Red or golden)
- 2 Tablespoons Olive Oil
- Kosher Salt
- Lettuce of preference (I used chopped beet greens)
- Green Onions (I used fresh garlic scapes instead because they’re in season and I put them on literally everything right now!)
Directions
- Brush beets with olive oil & sprinkle with kosher salt
- Grill 3 minutes per side until fork tender
- Serve the grilled beets over top of the greens/lettuce and drizzle with lemon dressing
We served this with steak and it was a perfect side dish, especially with fresh beets from the farmer’s market.