Roasted Beet and Tamarind Salad with Citrus Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant salad featuring earthy roasted beets paired with tangy tamarind and a bright lemon-citrus vinaigrette. This mediterranean-inspired salads (vegetarian) ready in about 55 minutes pairs olive oil, divided salt, tamarind paste into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 400°F. Toss 3 medium peeled beets cut into 1-inch wedges with 2 tbsp olive oil and 1/2 tsp salt. Spread in a single layer on a baking sheet and roast for 35-40 minutes, turning halfway, until tender and caramelized at the edges.
  2. Step 2: While beets roast, whisk together 2 tbsp tamarind paste, 3 tbsp fresh lemon juice, 1 tbsp honey, 1/4 cup extra virgin olive oil, remaining 1/2 tsp salt, and 1/2 tsp freshly ground black pepper in a small bowl until smooth and emulsified.
  3. Step 3: Transfer the roasted beets to a large bowl and toss gently with 4 cups mixed salad greens. Drizzle the tamarind citrus vinaigrette over the salad and toss lightly to coat.
  4. Step 4: Sprinkle 1/3 cup toasted walnuts and 1/4 cup crumbled feta cheese over the top. Serve immediately for a refreshing balance of earthy, sour, and crunchy flavors.

Frequently asked questions

How long does Roasted Beet and Tamarind Salad with Citrus Vinaigrette take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Roasted Beet and Tamarind Salad with Citrus Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Roasted Beet and Tamarind Salad with Citrus Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Beet and Tamarind Salad with Citrus Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Roasted Beet and Tamarind Salad with Citrus Vinaigrette vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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