Ingredients
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)
Instructions
- Heat oven to 450°F / 230°C degrees and line a baking sheet with parchment paper.
- 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.
- 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.
- 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.
- 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.
- Serve and enjoy!
Nutrition
Notes
- Not a fan of cilantro? Then trying using a mix of herbs for the yoghurt base. Parsley, mint and chives are a great combo. Another favourite combo is dill, chives and mint.
- Za’atar could also be used to spice the carrots and beets.