Roasted beets + carrots with tahini yoghurt

Roasted beets + carrots with tahini yoghurt

By
From
Eat This, My Friend
Serves
6-8
Photographer
Jade O'Donahoo; Huw Rogers

Roast veggies are one of the most versatile foods. They can be enjoyed on their own, are great in salads and sandwiches, and make a meal when combined with cooked grains. Tahini yoghurt is also my all-time favourite condiment, so if I am making it as part of this recipe, I generally prepare a double batch so I can spoon it over my veggies or salad over the next days.

Ingredients

Quantity Ingredient
500g baby beetroot, trimmed and scrubbed
500g baby carrots, trimmed and scrubbed
60ml olive oil
2-3 sprigs thyme
1 tablespoon pomegranate molasses

Tahini yoghurt

Quantity Ingredient
125g full-cream plain yoghurt
90g tahini

Method

  1. Preheat the oven to 200°C.
  2. Toss the beetroots and carrots with the olive oil, thyme and pomegranate molasses and a large pinch of salt. Spread on a baking tray and roast in the oven for about 30 minutes, or until the beets are completely tender.
  3. Meanwhile, make the tahini yoghurt by whisking the ingredients and a pinch of salt in a small bowl.
  4. When the vegetables are ready, serve them with the tahini yoghurt dolloped on top.
  5. The vegetables can be reheated easily and will keep in the fridge for 3 days.

Try This

  • Serve with couscous or Tabouli.
Tags:
Vegetarian
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