Im Ofen geröstete Rote Bete und Karotten mit Kräuter-Joghurt

Roasted Beets and Carrots with Herbed Yogurt and Hazelnuts

A simple a delicious way to serve roasted beets and carrots (or any root vegetable). Simply spiced and served over herbed yogurt. Easy, healthy, delicious.
Course Side Dish
Category Mediterranean
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 220 kcal
Autor Elle


For the roasted vegetables:

  • 500 g beets, peeled cut into chunks (2 bunches when small beets)
  • 200 g carrots, peeled cut into chunks similar size to beets (3-4 medium)
  • 2 tablespoons olive oil
  • sea salt and black pepper
  • 1 teaspoon ground coriander

For the herb yoghurt:

  • 250 g full-fat Greek yogurt
  • 1 small bunch finely chopped cilantro (alternatively a mix of fresh herbs)
  • 1 tablespoon lemon juice
  • Pinch red-pepper flakes, optional

To garnish:

  • ¼ cup roughly chopped roasted hazelnuts (25 g)
  • 2 green onion, thinly sliced (including green part)
  • coarse sea salt
  • sumach (optional)


  1. Heat oven to 450°F / 230°C degrees and line a baking sheet with parchment paper.

  2. In a large bowl, toss the beets and carrots with the olive oil. Season well with salt and pepper, add the dried coriander, and toss the mixture to evenly coat.
  3. Spread the vegetables evenly on baking sheet and roast, flipping about halfway through, until golden brown and tender, about 25 to 30 minutes. Set aside to cool slightly.
  4. Meanwhile, make the herbed yogurt. In a medium bowl, combine the Greek yogurt, cilantro, lemon juice and red-pepper flakes (if using). Stir well to combine and salt to taste.
  5. Spread the yogurt mixture on the bottom of a plate or platter and arrange roasted beets and carrots on top. Scatter the hazelnuts and green onion on top, and season with a little coarse or flaky salt and a sprinkle of sumac.

  6. Serve and enjoy!