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Table with big bowl of spinach salad and roasted root veggies

Dill Roasted Radishes and Beets

  • Author: Mikyla


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!



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 
  • 12 Tablespoons of water as needed
  • 5 cups spinach or mixed greens
  • 1 Tablespoon sesame seeds 
  • 2 Tablespoons vegan feta cheese 


  1. Preheat the oven to 400 degrees 
  2. Wash the beets and radishes and slice them by cutting them into cubes. 
  3. Place a sheet of parchment paper or a silicone baking sheet on to the pan and transfer the sliced veggies to the baking sheet.
  4. 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. 
  5. 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. 
  6. 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. 
  7. 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. 
  8. Drizzle with tahini dressing, sprinkle with 1 tablespoon of sesame seeds and finish with 2 tablespoons of crumbled vegan feta cheese (if desired). Enjoy!