Roasted beets are charred until their edges blister in this vibrant dish, which leans savory and smoky, balanced by a cool tahini yogurt bed and finished with crisp shallots for crunch. Charred Beets with Tahini Yogurt & Crispy Shallots is more than a salad, it’s a finely composed dish that works as a side or a first course at your next dinner party.
‘Tis the season for hearty root vegetables. Carrots, kale, cabbage, and squash. They’re in your salad, your soup, and that stew that took hours to cook. But in this dish, only one shines: beets. Roasted, charred, bathed in a buttery sauce, and finished with a drizzle of chili oil.
This charred beet salad is all about contrasting tastes and textures: creamy and crisp, hot and cold, roasted and fresh, mild and spicy. It’s everything you want in a salad, and it makes a gorgeous little side dish or appetizer, too.
For most of my life, beets stood very low on the social scale. For some reason, they felt mystifying to me—almost too bland, fading into the background of other, more dominant vegetables. As I grew up, I learned the problem wasn’t the poor beets but the methods by which they were handled. It turned out I’m not a fan of boiled beets, or even the shredded raw version.
I like my beets roasted and concentrated, their sweetness and delicate nature perfectly intact. In this salad, that’s exactly what happens. And with that said, let’s explore how beets operate.
How to Handle Beets
Beets have a long shelf life, but it’s still important to look out for a few things when buying them: the leafy tops should be vibrant green, not limp. A fresh top usually means an equally healthy root. When it comes to the beet itself, choose ones with smooth skin, free of damage or wrinkles.
Beets can be stored loosely in the vegetable drawer of the refrigerator for more than a week, but if the tops are fresh enough to cook, detach them right away, and cut them about an inch above the beet’s bulb. Both the red stalks and the leaves are good to eat. The leaves wilt very quickly when cooked, much like spinach.
Beets can be boiled, but roasting them, wrapped in foil in a 400°F oven, results in sweeter, more concentrated flavor through caramelization, with a silkier texture than boiled beets. Boiling, on the other hand, can dilute both flavor and nutrients into the water.
Both methods are effective for tenderizing beets, but they take a long time to become fully tender. Depending on their size and individual character, they may take anywhere from one hour to two hours or more.
If you don’t want to stain your fingers when peeling beets, use gloves!
A Quick Overview
This salad is an amalgamation of two beet dishes I love, both from this book and this one. The idea is to play with contrast and texture: a creamy, cold base topped with something hot and tangy, finished with crispy shallots and a spicy oil.
The beets are roasted until tender (this can be done ahead of time) and charred just before serving. Charring caramelizes their natural sugars, deepening their sweetness, before they’re basted in a butter-honey sauce with a touch of cumin. Cumin pairs especially well with beets, its warm, earthy notes amplifying their natural sweetness.
The tahini-yogurt base leans more yogurt than tahini, with just enough added for nuttiness without overpowering the dish. While the beets char, the shallots fry until crisp. Everything comes together with a drizzle of chili crisp (you can find my recipe here!), which adds heat, texture, and richness.
I like finishing the dish with a generous handful of cilantro. All of the components can be prepared ahead and stored separately, then assembled just before serving – though I do prefer to char the beets at the last minute. As they sit on the yogurt, their color slowly bleeds into the base, turning it a vivid pink. When the salad is scooped, the chili oil pools across the plate in bright orange streaks, creating a vibrant, layered mix of color and texture.
Tips & Variations
When making the shallots, slice them very thinly and as evenly as possible, then fry them in a neutral oil over medium-low heat. Stir frequently to ensure even cooking, and remove them just before they reach a deep golden-brown color, as they will continue to cook slightly off the heat. Drain on paper towels, salt immediately while they’re still hot, and be sure to save the oil for later use.
For the beets, sprinkle them generously with salt and pepper, then cover tightly with aluminum foil. This creates a steamy environment that helps retain moisture while also loosening the skins, making them easier to peel once cooked. Roast at a high temperature (400°F / 200°C) so their natural sugars caramelize, resulting in a deeper, richer, sweeter flavor.
If you don’t like cumin, you can simply skip it. If you don’t have shallots on hand, thinly sliced red onions or pickled onions also work well here, like in this salad. And finally, if cilantro isn’t your thing, there are plenty of other herbs that pair beautifully with beets, including dill, mint, parsley, and chives.
If you make these Charred Beets with Tahini Yogurt & Crispy Shallots, I’d love to hear about it in the comments. Your feedback is always appreciated!
You Might Also Like…
Labneh with Roasted Beets: If you love the contrast of creamy bases and roasted vegetables, this labneh with roasted beets leans into that same idea. It makes an excellent centerpiece for an appetizer spread or a gorgeous side salad.
Honey Orange Roasted Carrots with Labneh and Basil Oil: This dish plays with sweetness, acidity, and freshness in a way that feels both familiar and a little unexpected. Honey- and orange-roasted carrots are paired with cool labneh and finished with a fragrant basil oil, making it a bright, colorful dish that works just as well for a dinner party as it does for a weeknight in.
Crispy Artichokes with Labneh: Artichoke hearts are baked until golden and crunchy, balanced by a generous swoop of labneh that keeps the dish from feeling heavy, making it an easy, crowd-pleasing plate to set out alongside drinks.
Roasted Cherry Tomato Feta Dip: Warm, jammy roasted cherry tomatoes meet salty feta in this dip that’s meant for scooping. It’s the kind of recipe that comes together quickly but feels special once it hits the table, especially with good bread or crackers nearby.
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Charred Beets with Tahini Yogurt & Crispy Shallots
2-4
servings30
minutes5
minutes1
hourIngredients
4 medium beets, scrubbed clean
1 shallot, thinly sliced
Vegetable oil, for frying (about ½ cup)
½ cup Greek yogurt
1 tbsp tahini
Olive oil, for charring
1 tbsp butter
1 tbsp white wine vinegar
1 tsp honey
1/2 tsp cumin
Chili crisp, for topping
Fresh cilantro
Salt and pepper
Directions
Preheat the oven to 400°F (200°C). Sprinkle the beets with salt and pepper, and toss to coat. Wrap tightly in a foil packet, sealing the sides to ensure no steam releases during roasting. Place on a baking sheet.
Roast for 50 to 60 minutes, until the beets are tender. Check for doneness by piercing through the foil with a paring knife; if it slides in easily, they are done. Carefully open the foil packet to release the steam. Allow them to cool before peeling. Cut beets in wedges.
Meanwhile, fry the shallots: pour enough oil into a small saucepan to coat the bottom and allow the shallots to move freely. Place over medium heat. Add sliced shallots and cook, stirring frequently, until they turn pale golden brown, about 5-8 minutes. Line a small plate with paper towels. Using a slotted spoon, transfer shallots to prepared plate.
In a small bowl, stir the tahini with yogurt until combined. Spread on a serving plate and set aside.
Coat a large cast-iron skillet with olive oil, and place over medium-high heat until almost smoking. Add the beet wedges and cook until charred, about 3 minutes. Flip over all sides, and char for another minute.
Turn off the heat, and add the butter, white wine vinegar, honey, and cumin. Stir to combine, basting the beets in the cumin butter to coat, about 1 minute. Season with salt and pepper.
Place the beets over the yogurt mixture, spooning over any leftover butter. Drizzle with chili crisp oil and top with fried shallots. Garnish with fresh cilantro and serve.
Anna, this is art! i loved how you explained the beets. i didn’t even know that about them. thank you! Mike
ah, that’s so sweet of you, Mike! Thank you so much!!