Spinach, Beet & Strawberry Salad with Creamy Lemon-Tahini
Vibrant Superfood Salad Featuring Slow-Roasted Beets, Charred Peppers, Fresh Strawberries, and Toasted Pine Nuts Tossed in a Velvety Lemon-Tahini Dressing
This striking superfood salad pairs the earthy depth of oven-roasted beets with the bright, jammy sweetness of fresh strawberries and smoky charred peppers.
The secret is roasting the beets slowly in a foil packet and charring the peppers, then unifying everything with a silky, zesty lemon-tahini dressing. Enjoy the recipe!
Recipe
- Roast Beets & Peppers: Wrap the whole raw beet tightly in a double layer of aluminum foil and roast at 200°C (390°F) for 90–120 minutes until tender. Roast oiled bell pepper halves alongside for 30 minutes, steam in a covered bowl, peel, and slice into strips. Cool and quarter the beetroot.
- Whisk Tahini Dressing: In a small bowl, combine tahini paste, fresh lemon juice, honey, olive oil, salt, pepper, and optional chili flakes. Whisk vigorously until smooth and creamy.
- Toast Pine Nuts: Gently toast pine nuts in a dry pan over medium-low heat until fragrant and golden-brown.
- Assemble & Serve: Lay baby spinach in a wide salad bowl. Scatter with roasted beet quarters, smoky pepper strips, sliced strawberries, and halved cherry tomatoes. Drizzle with the creamy lemon-tahini dressing, top with toasted pine nuts, and serve immediately with toasted sourdough!
💡 Chef Notes & Tips
- Preventing Magenta Bleed: Wait until the roasted beets are completely cooled before peeling and slicing so they don’t bleed and stain the strawberries, peppers, and spinach.
- Vegan Adaptation: Replace the tablespoon of organic honey in the dressing with an equal measure of pure maple syrup to keep the recipe strictly plant-based.
