Simple lunch that can be prepared in advance.
In this roasted beets and carrots recipe, I drizzle the root vegetables with a lemon tahini dressing and top everything off with a dollop of cucumber yogurt. You can serve it over your favorite whole grain, and you’ve got a super healthy and delicious vegetarian dinner that is loaded with bright and balanced flavors!
How To Make Roasted Carrots and Beets With Lemon Tahini Sauce
This recipe has a few more steps when compared to my normal recipes, but in the end it is all worth it! Make sure to scroll down to the recipe card for the full list of ingredients and instructions.
Roast The Carrots and Beets – Mix the carrots and beets with olive oil and a pinch of salt, then toss them onto a parchment paper lined baking sheet. Roast until fork tender, about 25 minutes.
Make The Barley – While the carrots and beets are roasting, fill a stock pot (with a lid) with 3 cups of water and 1 cup of pearl barley. Add a generous pinch of salt, if desired. Bring it to a boil and then lower the heat to a low simmer. Cover and cook until the barley has absorbed all of the water (start checking around 30 minutes and taste test to make sure. Add more water if you feel it has absorbed it all prior to being done). When done, set aside.
Make The Lemon Tahini – In a small bowl, whisk together the tahini, honey, garlic, lemon juice, 1 tbsp olive oil, 1 tsp warm water, and a pinch of salt and pepper.
Make The Cucumber Yogurt – In a separate bowl, mix together the cucumber, yogurt, lemon zest, and 1/8 tsp salt.
Plate and Serve – Divide the barley between bowls. Top with the roasted beets and carrots and yogurt cucumber, and then drizzle with the lemon tahini dressing. Enjoy!
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