© 2014 Can Caramelo Roast Beet

Roast Beet Salad

This weekend Sebastián was visiting me here at my temporary home in France. He actually knows the area very well because as a part of his job as a physicist he often comes to the CERN, the European Laboratory for Nuclear Research, where they try to understand how particles interact and to gain insight in the fundamental laws of nature in general. We did a nice cycling trip to a lake up in the mountains, me on his bike (lightweight, great), which I call “pepino” (cucumber) and he on my second hand bike (heavy and old) which I have named “patata” (potato). Yes, I’m lucky to be with this generous guy… In Spanish a good bike is often called a pepino, which is funny, because in German it’s exactly the other way around: a “Gurke” (cucumber) is an old bike, which is in bad shape. The same thing happens by the way with bread. In Spain, if a guy is really nice, he is “un trozo de pan” (a piece of bread), whereas in Germany you can be “dumm wie Brot” (stupid as bread). I rather sympathize with the Spanish…

Roast Beet Collage
I have to admit that this time the name came before the recipe. The last letter might be kind of a mismatch to what most people would expect to hear (read): “roast beef”. If I would connect electrodes to your head and analyze the event-related potential of the neuronal response to the word beet in this context, it would probably elicit a negative deflection called N400 which has been shown to peak when we perceive a semantic incongruence.

I first planned not to have it in a tower, but rather beet-carpaccio like, in thin slices, topped with some dressing, seeds and sprouts (have it that way if you prefer! Or make yourself a roast beet sandwich…). But the tower is easy to make and looks awesome. The beet, orange and mustard-tahini dressing combine very well, converting this salad into a fresh, juicy and creamy experience. It is a perfect starter or side or even a light lunch or dinner. I was starving when I had it after a 150km bike ride across the Jura mountains and ate two of those plus some leftover brown rice (but after trying it together, I figured out the roast beet salad was better on it´s own).

Raw Beet

Serves 4.


• 2 medium sized beets
• 2 blood oranges (or normal)
• a few chives
• 2 teaspoons sesame seeds
• 2 teaspoons pumpkin seeds

For the tahini-dijon dressing:

• 2 tablespoons tahini (store bought or homemade)
• 2 tablespoons lemon juice (and optionally a little zest if the lemon is organic)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1 teaspoon sea salt
• freshly ground black pepper to taste

Preheat the oven to 200ºC (400ºF). Put the whole beets (unpeeled) onto a baking tray and roast for 40min. Meanwhile, toast the seeds at low heat in a pan for 5-10 minutes, until slightly toasted. Prepare the dressing by stirring together all the ingredients. Peel and slice the oranges. Chop the chives. When the beets are done (they don´t have to be really soft, it´s better if they preserve some texture, but they should be easily cuttable), take them out of the oven and let them cool down until you are able to peel them without burning yourself. Cut them in 1/2cm (0,2 inches) thick slices. Build your roast beet tower: top a beet slice with 2 orange slices, a drop of dressing and a few seeds. Repeat until reaching the desired height. Top with more dressing, seeds and chives.

Tip: If you don´t find blood oranges, but would like to use them for the color, slightly slide your orange slices over the beet at the edges.

Roast beet salad


  1. Posted 23 May ’14 at 10:44 pm | #

    Absolutely love this recipe! I don’t use beets too often in my cooking but really need to start — especially with this beautiful salad tower! Just included this in my weekly blog series where I share my favorite recipe finds of the week : ))

  2. Kasia
    Posted 25 May ’14 at 11:33 pm | #

    Looks delicious! Thank you!!!!! 🙂 I will try it this week 🙂

  3. Posted 26 May ’14 at 7:30 am | #

    I’m using beet all the time lately, I like their earthy sweetness and am always fascinated by their intense color! I’m so happy you like the recipe and included it into your faves of the week!

  4. Posted 26 May ’14 at 7:31 am | #

    Thanks Kasia! More dressings will come soon, tell me how you like this one! Hugs from Geneva

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