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Pink Tahini is one of my all-time favorite salad dressings. I get rave reviews on it from clients, as well. The recipe originated from my natural foods chef culinary training.

The beautiful deep pink color comes from the addition of roasted beets. It’s vegan and packed with nutrients, but also deliciously creamy and tangy. And it’s really versatile! Enjoy it over quinoa salad with fresh spring vegetables, mint & walnuts or simply drizzle it over roasted beets or spring baby greens.

It’s a good plan to have a nutritious homemade dressing or two on hand because of how packed with sugar the bottled versions can be.

Make a large batch and store it for up to two weeks, refrigerated in a sealed glass container. That way a healthy salad or vegetable becomes an easy, fast and tasty snack or meal option.




1 small red beet

½ teaspoon olive oil

Sea salt & pepper

2 garlic cloves, grated

¼ cup tahini (sesame seed paste)

Zest of 2 lemons

3 tablespoons fresh lemon juice

¼ cup water + additional as needed

½ teaspoon sea salt

¼ cup extra virgin olive oil



1. Preheat oven to 375 degrees.

2. Drizzle beet with olive oil & sprinkle with salt & pepper. Roast covered in parchment-lined baking dish until easily pierced with a paring knife, about 25-35 minutes. Peel when cool to touch and cut into quarters.

3. Place beet quarters, garlic, tahini, lemon zest & juice, water and salt in high-speed blender and process. With motor running, slowly drizzle in olive oil to emulsify. Thin with water one teaspoon at a time to desired consistency.

*Yields about 1 cup

photo credits: shaun boyte

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