Beet and Tahini Dressing

Rich and creamy, this non-dairy salad dressing will wow your taste buds.


JAWZ High performance Blender


5 Minutes


45 Minutes



50 Minutes + 15 minutes cooling time


2 Cups



Roasted Beet:

  • 1 medium beet or 2 small beets (8 oz)
  • 1 tsp olive oil
  • Pinch each salt and pepper


  • 3 tbsp cider vinegar
  • 2 tbsp tahini paste
  • 2 tbsp olive oil
  • 1/2 tbsp fresh dill leaves
  • 1 tsp honey
  • 1 garlic clove
  • 1/2 tsp salt
  • 1/4 tsp each ground cumin, coriander and pepper
  • Pinch cayenne pepper


  1. Roasted Beet: Preheat oven to 400°F. Toss together beet, oil, salt and pepper; wrap in foil. Bake for 45 to 60 minutes or until fork-tender. Let cool, peel and chop.
  2. Dressing: In JAWZ High Performance Blender, combine beet, 1/4 cup water, cider vinegar, tahini, olive oil, dill, honey, garlic, salt, cumin, coriander, pepper and cayenne. Start blending at Speed 1 and slowly increase speed to 5; blend until smooth.


  • Toss with baby arugula and crumbled feta cheese for a tasty salad.
  • Alternatively, serve as a dip with falafel or veggie crudités.

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