This simple combination of flavors will amaze you! The spiciness of the radishes transforms into a buttery flavor once baked and paired with beets and fresh dill, well it’s just delicious! These dill roasted radishes and beets are so easy to make and make a wonderful healthy vegetable side dish or go great on top of this beet salad with vegan feta.
For this recipe, we choose to serve the roasted vegetables over a bed of fresh spinach with an orange ginger tahini dressing. The dressing alone is so good you’ll want to make extra just to have on hand. These roasted radishes and beets are extremely versatile and can be added to your favorite grain bowl or eaten by themselves!
Why we love dill roasted radishes and beets
Something amazing happens when you roast radishes. If you haven’t ever tried them this way, you are in for a wonderful surprise. It happened to us on accident the first time because we were trying to not waste a surplus of radishes. I decided to toss them on a baking sheet and bake them with other veggies and was pleasantly surprised by the rich buttery flavor radishes take on when baked.
These dill roasted radishes and beets are:
- Flavorful
- Simple
- Healthy
- Vibrant
- High in Vitamin C
- Full of Antioxidants
I truly believe we eat with our eyes first and these roasted root vegetables are simply beautiful. They both are vibrant shades of red and pink which make them the perfect addition to your healthy grain bowls, pastas, or salads. The versatility of this dish is why we are hooked!
How to make roasted root vegetable salad
This recipe is so simple to make and yet it’s bursting with flavor! All you need to do is wash and cut the beets and radishes. The thinner you slice the root vegetables the faster they will cook.
Then place them on a baking sheet and toss them in olive oil, salt, pepper, garlic powder, and dill.
Then bake them for 35-40 minutes until they are soft and the edges start to turn brown.
While they are baking make the ginger tahini salad dressing by combining tahini, orange zest, freshly grated ginger, salt and pepper, olive oil, orange juice, and water.
Then, fill a large bowl with spinach, top with roasted radishes and beets, and drizzle with orange ginger tahini dressing and enjoy!
FAQ & Comments
What kind of radishes and beets should I use?
There are a few different kinds of both and honestly, it’s up to you! You could use golden beets, Chioggia beets, or even white beets. Each variety has slightly different characteristics and flavors. As for the radishes, easter egg radishes are smaller and pink, which would be gorgeous as well.
What’s the best oil for roasting vegetables?
This is totally a preference! Different oils will produce a slightly different finished flavor and contain different health benefits. I typically use coconut oil or olive oil. I love avocado oil as well but, it’s not always in our home.
How to I make the vegetables more crispy?
To make crispier roasted vegetables slice them thinner and roast for a little longer. Just be careful not to burn then!
What’s your favorite way to serve these dill roasted radishes and beets?
My favorite way to enjoy these is over a big bed of spinach and farro. Farro is a healthy grain that’s full of nutrition and really tasty!
Is this recipe healthy?
Absolutely! These roasted root vegetables are full of fiber, vitamin C, and antioxidants. The whole recipe is made with wholesome ingredients and is gluten-free.
More side dishes you’ll love:
Dill Roasted Radish and Beet Salad Recipe
PrintDill Roasted Radishes and Beets
Description
Easy dill roasted radishes and beets served over spinach and drizzled with homemade orange ginger tahini dressing. This healthy roasted root vegetable dish is perfect for salads, grain bowls, or delicious on its own!
Ingredients
Roasted Root Veggies
- 22 radishes, sliced
- 2 medium beets, sliced
- 1 Tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/8th teaspoon black pepper
- 1 teaspoon dill, dried
Salad & Dressing:
- 1/8th teaspoon lemon juice
- 2 Tablespoons tahini
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon fresh ginger, grated
- 1/3 cup orange juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1–2 Tablespoons of water as needed
- 5 cups spinach or mixed greens
- 1 Tablespoon sesame seeds
- 2 Tablespoons vegan feta cheese
Instructions
- Preheat the oven to 400 degrees
- Wash the beets and radishes and slice them by cutting them into cubes.
- Place a sheet of parchment paper or a silicone baking sheet on to the pan and transfer the sliced veggies to the baking sheet.
- Drizzle the root veggies with 1 tablespoon of extra virgin olive oil and sprinkle with 1/2 teaspoon of salt and pepper, and 1 teaspoon of dill. Toss the veggies in the oil and spices until evenly coated and bake for 35-40 minutes until soft and slightly roasted.
- While the root veggies are cooking, prepare the tahini salad dressing by combining 1/8th teaspoon of lemon juice, 2 tablespoons of tahini, 1 tablespoon of extra virgin olive oil medium bowl.
- Grate the ginger and then add 1 tablespoon of fresh ginger, 1/3 cup of orange juice, 1/2 teaspoon of salt and pepper, 1/4 teaspoon garlic powder, and mix well. You may need to add in 1-2 tablespoons of water to reach the desired consistency for the dressing.
- Fill a large bowl with spinach or mixed greens. When the roasted veggies are done, remove them from the oven allow them to cool, and then layer them on top of the bed of spinach.
- Drizzle with tahini dressing, sprinkle with 1 tablespoon of sesame seeds and finish with 2 tablespoons of crumbled vegan feta cheese (if desired). Enjoy!
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