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Roasted Beet Salad with Lentils, Carrot Ribbons, & Citrus Tahini

  • Author: Flora & Vino
  • Total Time: 1 hour 15 mins
  • Yield: 3-4 servings


A colorful roasted beet salad that makes the perfect plant-based option for your spring dining spread. Gluten-free, oil-free, and packed with seasonal colors and veggies. Try pairing this gorgeous platter with a glass of Prosecco for a light and festive meal to share.


  • 1 bottle 90+ Cellars Prosecco (optional for pairing)
  • 1 1/2 cups cooked lentils, any color
  • 34 rainbow beets (I used golden and red!), scrubbed
  • 1 bunch kale, washed and finely shredded
  • 12 carrots sliced into ribbons with a vegetable peeler (or finely diced)
  • 1 bunch radishes, sliced in half to roast or thinly sliced to add raw
  • 1/2 white onion, diced
  • 1/4 cup parsley, minced
  • 1/2 cup runny tahini
  • 1/2 cup filtered water
  • 1/4 cup fresh squeezed orange juice
  • 1 TBSP red wine vinegar (optional)
  • 1/8 tsp garlic powder


  1. Preheat oven to 375°F and prepare a baking sheet with aluminum.
  2. Wrap the scrubbed beets in foil and place on a baking sheet. Bake for 45-60 minutes, depending on the size of the beets.
  3. Unwrap them carefully and allow to cool slightly. Once cool, peel beets by rubbing them gently with your hands under cool tap water. The outer skin will start to sluff off. Continue until completely peeled, then thinly slice beets with a mandoline slicer or a knife.
  4. While the beets are roasting, prepare your other ingredients.
  5. Prepare the lentils according to package instructions if you haven’t already done so, or sub canned lentils for a quick alternative*.
  6. Prepare citrus tahini dressing by adding all ingredients to a high speed blender and blending until smooth and creamy. Alternatively, you can whisk together by hand with a fork. Add more filtered water or tahini as needed to reach desired consistency. Refrigerate until ready for use**.
  7. Wash and chop the kale and parsley, and dice the white onion.
  8. Thinly slice the radishes with a mandoline slicer and slice your carrot into ribbons with a vegetable peeler.
  9. To assemble the salad, divide shredded kale between plates and top with roasted sliced beets, lentils, white onion, sliced radishes, and sliced beets. Top with citrus tahini and garnish with fresh parsley. Serve immediately with a flute of Prosecco!
  10. Cheers!
  11. Store leftovers salad ingredients refrigerated separately in airtight containers for 2-3 days. Dressing keeps for 5-7 days.


*If given the option, opt for chewier lentils for this salad!
**Dressing will thicken the longer it’s in the fridge– to thin out before serving, simply add a few tablespoons of filtered water and whisk with a fork!

  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Category: Salad, Entree
  • Cuisine: Vegan, Oil-Free, Gluten-Free, Refined Sugar-Free