caramalized beets & carrots with herby yogurt
This vibrant dish brings together two of summer’s sweetest root vegetables in a beautifully simple way. The deep flavor of roasted beets pairs effortlessly with caramelized carrots and a cooling, tangy yogurt sauce you’ll want to spoon over everything. Earthy, bright, and grounding, it’s a nourishing dish that works as a side or a light lunch.
Ingredients:
3–4 small to medium beets, peeled and cut into wedges
3–4 carrots, peeled and cut into diagonal slices
Olive oil
Salt & pepper
1/2 cup plain yogurt (Greek or plant-based both work)
Juice of 1/2 lemon
1 garlic clove, finely grated
1 tbsp chopped fresh dill or parsley (or both)
Optional: toasted sunflower seeds or chopped pistachios for topping
Instructions:
Preheat your oven to 400°F.
Toss the beet wedges and carrot slices with a generous drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for 30–35 minutes, flipping halfway through, until tender and slightly caramelized.
While the vegetables roast, whisk together the yogurt, lemon juice, garlic, and herbs in a small bowl. Add a pinch of salt to taste.
To serve, spread the herby yogurt on the base of a platter or bowl. Top with the roasted beets and carrots.
Finish with a drizzle of olive oil and a sprinkle of toasted seeds or nuts.
Storage Tip: Store the roasted veggies and yogurt separately in the fridge for 3–4 days and assemble when ready to serve.
Kitchen Note: Roasting brings out the natural sugars in beets and carrots. If you’re short on time, you can steam them—but roasting really makes the dish shine.
CSA Spotlight: This recipe highlights the sweetness of your Wonderful People beets and carrots. Try it warm, at room temp, or even chilled on a hot day.