Go Back
Print Recipe

Roasted Carrots & Beets with Yogurt, Herbs, and Pistachios

Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour

Ingredients

Vegetables:

  • 1 bunch beets about 1/2 pound, washed
  • 1 bunch carrots about 1/2 pound, washed
  • High heat oil like grapeseed, avocado, etc
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cinnamon
  • Salt

Yogurt Sauce:

  • 1 ½ cups plain yogurt
  • 2 tablespoons lemon juice
  • 1/2 teaspoons garlic powder

Herbs:

  • 1 ½ cups delicate herbs chopped, like dill, parsley, mint, chives, or cilantro

Garnishes:

  • ⅓ pistachios roughly chopped
  • Olive oil
  • Flaky salt
  • Red pepper flakes

Instructions

  • Preheat the oven to 400 F.
  • Chop the green stems off of the beets, and save for another use. If any beets are much larger than the other beets, cut them in half. You want the beets to be around the same size, so that they cook evenly. Wrap the beets in tin foil, and place on a baking sheet.
  • Place the carrots on a baking sheet, and drizzle with oil (about 2 teaspoons) and add the cumin, paprika, cinnamon, and a good pinch of salt. Mix the carrots until evenly coated in oil and spices.
  • Place the beets and carrots in the oven and roast for about 30 to 60 minutes. The time will depend on how big the vegetables are. Check the vegetables around 30 minutes. They are done when you can easily pierce the beets with a fork, and the carrots can be cut in half with a fork. Once the beets are done and cooled, use a towel to rub the skins off, they should come off easily.
  • Meanwhile, add the yogurt, lemon juice, garlic powder, and pinch of salt to a bowl. Mix and set aside.
  • Place the carrots and beets on a plate or serving platter. Drizzle the yogurt on top. Then sprinkle the herbs on top, and then the pistachios. Finish with a drizzle of olive oil, flaky salt, and red pepper flakes.

Notes

Have other veggies to use up? You can roast other veggies too like broccoli, potatoes, sweet potatoes, turnips, radishes, etc.