Dishing Up the Dirt

Roasted Beets & Chickpeas with Tahini Sauce


If you’ve been reading this blog for a while now, then you already know that I hold a special place in my heart for beets. Honestly, I became a farmer so I could eat as many beets as my little heart desires.  They have never failed me. Even when the temperatures reach 100 degrees and we have to harvest hundreds of pounds of them to bring to our CSA and farmers markets. Body aches, curse words, and broken spirits… Somehow this lovely root vegetable still wins. I can never hate it!


It’s been a while since I’ve cooked with my favorite root vegetable and this meal is totally a winner in our household. Even Taylor (who used to be a beet hater) never bats an eye when I cook up this lovely root. Paired with chickpeas, couscous, and a light lemon tahini sauce this is a meal that everyone can enjoy. It’s easy to prepare and healthy to boot. Honestly, if Taylor requests beets for dinner you know that there is hope for everyone!


This meal tastes best with a glass of red wine (or a pint of your favorite beer) and some lovely music playing in your kitchen. Grab a fork!

Roasted Beets and Chickpeas With Tahini Sauce

Prep Time: 5 mins.    Cook Time: 30 mins.    Serves: 2-4

  • 2 large beets, (greens discarded and saved for another use) cut into 1/2 inch pieces (the closer to 1/2 inch pieces the better because the beets will cook at the same time as the other veggies)
  • 2 cups of cooked chickpeas, or (1 15 oz can) rinsed, drained, and patted dry
  • 1/2 cup uncooked couscous
  • 1 small yellow onion, cut into large chunks
  • 2 TBS grapeseed oil (or oil of choice)
  • Salt and pepper
  • 1/4 cup chopped parsley
For the Tahini Sauce:
  • 1/4 cup tahini
  • 2 TBS fresh lemon juice
  • 2 TBS minced parsley
  • 2 cloves of garlic, minced
  • 1/8 tsp crushed red pepper flakes
  • 3-5 TBS water
  • Salt and pepper to taste


  1. Preheat oven to 400 degrees.
  2. Combine chopped beets, chickpeas and onion with 2 TBS of oil. Place on a prepared baking sheet and roast in the oven until beets are tender and chickpeas and onions are browned. About 25-35 minutes. Toss mixture halfway through cooking.
  3. Cook couscous according to your specific brands instructions.
  4. While veggies cook prepare your sauce.
  5. Comine all ingredients for the sauce by processing with an immersion blender or a regular blender until smooth. Taste test and add anything that may be missing.
  6. Toss cooked veggies with couscous. Drizzle with sauce and sprinkle with salt, pepper, and minced parsley.


Use this recipe as a guide. Adjust measurements and ingredients as necessary.

Leave a Reply

24 thoughts on “Roasted Beets & Chickpeas with Tahini Sauce

  1. Amy says:

    I love beets and chickpeas! I feel like this recipe was made just for me 🙂
    Although I can’t get the Mr or any of my family to eat either…which isn’t entirely a bad thing because it means more for me!

    1. Andrea says:

      I made this dish just for you 🙂

  2. Julia says:

    Be my roommate? I love the glorious things you make with beets and chickpeas!

    1. Andrea says:

      Let’s be roommates! You can bake, I’ll cook. Win win!

  3. EncinitasJill says:

    You had me at beets!
    I love your blog. Thanks for all you share.

    1. Andrea says:

      I’m so happy you enjoy the blog 🙂

  4. I like beets, but let’s be honest, I’d like ANYTHING with that lemon tahini sauce on top. Such a great pairing with your favorite earthy root! And the red and green is totally Christmasy. Love it!

    1. EncinitasJill says:

      I thought the same thing re: Christmas(y) dish!
      Already told my sister I’m bring this for our family Christmas Eve gathering! Festive, yummy & healthy!

    2. Andrea says:

      Lemon tahini sauce is the best!

  5. Kayla says:

    This recipe looks awesome! I seriously LOVE beets too! I also just bought a jar of tahini so i’m 99.9% sure I will be trying out this recipe in the near future! 🙂

    1. Andrea says:

      Let me know how it turns out!

  6. It’s funny, every time I cook with beets, I think of you. Probably because you have so many amazing recipes like this one!

    1. Andrea says:

      haha! I love that 🙂

  7. Anna says:

    Oh yes, beets + chickpeas + lemon-tahini sauce?? Winning!

    These looks amazing and like it needs into my belly ASAP.

    1. Andrea says:

      it really is a winning combination!

  8. Mmm this dish is full of so much goodness!! Love it!

    1. Andrea says:

      It’s so tasty!

  9. Faygie says:

    I made this for dinner tonight. It was fantastic!! Thanks for the recipe!

  10. Jenny says:

    I’m making this as we speak but I tweaked your recipe just a bit and used red quinoa (trying gluten free) and kale and sweet potatoes. Recently became vegetarian and your blog has truly inspired me to become veggie whole!!

    Thank you!

  11. Jana says:

    Great recipe, thanks! I made one mistake due to my wrong translation from English – switched parsley with cilantro. But it worked just fine 🙂

  12. Anita Skagen says:

    Made it, ate it, loved it! Without the couscous

    1. Andrea says:


  13. Maura says:

    This was such a wonderful recipe! Loved the roasted chickpeas with the beets and sauce, yum.

    1. Andrea says:

      So happy you loved it!

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