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.
I’ve already got you covered on the meat quota for Rosh Hashanah with these 25 Brisket Recipes (my favorite: definitely this bourbon and coffee braised brisket with cranberry sauce. Heck yeah.) So I thought I could bring you a vegan side to pair with it!
Here is a fun little factoid for ya. We eat beets on Rosh Hashanah because the Hebrew word for beets is similar to the word for remove, as a hope we will remove any negativity in our life. (Buh bye, Felicia!) See, it’s more than apples and honey! The more you know.
This recipe would also be super tasty over beet greens if your beets came with the greens. Just sauté them real quick in a little olive oil salt and pepper. Finish with lemon juice. Boom.
Anyhoo, back to the recipe. I love how easy, seasonal and fresh this recipe is with the earthy beets, za’atar, sweet carrots and fresh mint. Serve it warm or at room temperature.
And thanks to my new friend Coconut Dream, totally vegan and parve and gluten free! Boo yeah. Mixed with tahini, it makes a killer dipping sauce for pretty much anything. Including fingers. No judging here- you can repent come Yom Kippur.
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
- 1/4 cup chopped pistachios toasted, for garnish
- Fresh mint leaves for garnish
- First, roast ya veggies. Preheat the oven to 415 degrees F.
- Line a cookie sheet with foil and set aside.
- 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.
- 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.
- 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.
- 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!
I partnered with Coconut Dream for this post. I only work with brands I love. Thanks for supporting WJWE! Jew rock.