Jkawe

Vegetarian

Roasted Carrots and Beets with Tahini

Make these Roasted Carrots and Beets with Tahini as a lip-smacking delicious side to any grilled meat main.

  • Prep10 min
  • Cook1 hr
  • Total1 hr 10 min
  • Makes6 servings
  • Calories182
Roasted Carrots and Beets with Tahini

Method

  1. 1

    Preheat the oven to 350 degrees F. Mix together the beets, carrots, cumin, coriander, salt, pepper, and olive oil in a roasting plan. Roast for 1 hour, or until tender.

  2. 2

    Meanwhile, for the dressing, whisk together the tahini, yogurt, extra virgin olive oil and lemon juice in a bowl. Add salt to taste.

  3. 3

    Transfter the roasted vegetables to a platter and drizzle with the tahini dressing and add the pistachios.

  4. 4

    Garnish with fresh parsley.

Notes

To toast a large quantity of whole nuts, preheat oven to 350 degrees F. Spread the nuts onto a baking sheet in a single layer, then roast for 5-10 minutes. Check them regularly, because they will burn easily. For smaller quantities, place them in a dry skillet large enough to hold them in a single layer, and toast them over low heat for 5 to 6 minutes, or until they are evenly golden and smell toasty.

Per serving

  • Carbs21 g
  • Protein4 g
  • Fat10 g
  • Fiber6 g

Also filed under

Vegetarian Sides

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