Roasted Carrots and Beets with Tahini Yogurt and Pistachios
Recipe type: Side
Cuisine: Jewish
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
A tasty fall side, that's super easy to make and totally vegan! Yay! It's all about these Roasted Carrots and Beets with Tahini Yogurt and Pistachios.
  • 1 bunch carrots (about 1 pound) with greens attached and trimmed to 1-inch, washed, peeled and sliced in half the long way
  • 1 pound beets, washed, peeled and diced
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons za'atar (if your za'atar doesn't have salt in it, sprinkle salt as well)
  • 1 6-oz container plain Coconut Dream
  • 1 tablespoon tahini paste
  • 2 teaspoons lemon juice, divided
  • Salt to taste
  • ¼ cup chopped pistachios, toasted, for garnish
  • Fresh mint leaves for garnish
  1. First, roast ya veggies. Preheat the oven to 415 degrees F.
  2. Line a cookie sheet with foil and set aside.
  3. In one medium bowl, toss beets in 1 tablespoon olive oil and 1 teaspoon za'atar. Spread on half the baking sheet and roast for 20 minutes.
  4. Meanwhile, toss the carrots in the remaining 1 tablespoon olive oil and 1 teaspoon za'atar. After 20 minutes, add to the cookie sheet (separate from beets so they don't bleed onto the carrots, or use a totally different baking sheet. Continue roasting both the beets and carrots until everything is tender.
  5. While your veggies are roasting, mis together Coconut Dream, tahini paste, 1 teaspoon lemon juice and salt to taste. If you are using dairy plain yogurt, add a little honey to make up for the sweetness in the Coconut Dream.
  6. When veggies are ready, drizzle with remaining 1 teaspoon lemon juice. Spread tahini yogurt sauce on a serving plate and top with carrots, beets, mint and pistachios. Eat!
Recipe by What Jew Wanna Eat at