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Roasted Carrots and Beets with Tahini Yogurt and Pistachios

Amy Kritzer
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.
5 from 2 votes
Prep Time 25 mins
Cook Time 40 mins
Total Time 1 hr 5 mins
Course Side
Cuisine Jewish
Servings 4 servings


  • 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!
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