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

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


Colorful roasted beet salad for your spring dining spread. Gluten-free, oil-free, and packed with seasonal colors and veggies. Pair with a glass of Prosecco!


  • 1 bottle 90+ Cellars Prosecco (optional for pairing)

Roasted Beet Salad

  • 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

Citrus Tahini

  • 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 the oven to 375°F and line a baking sheet with aluminum.
  2. Wrap the scrubbed beets in foil and place them on a baking sheet. Bake them or 45-60 minutes, depending on the size of the beets.
  3. Unwrap them carefully and allow them to cool slightly. Once cool, peel the 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 the 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 the 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 the shredded kale between plates and top with roasted sliced beets, lentils, white onion, sliced radishes, and sliced beets. Top them with citrus tahini and garnish with fresh parsley. Serve immediately with a flute of Prosecco!
  10. Store leftovers salad ingredients separately in airtight containers in the refrigerator for 2-3 days.
  11. Dressing will keep for up to one week. 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
  • Method: Oven-Bake
  • Cuisine: Vegan, Oil-Free, Gluten-Free, Refined Sugar-Free