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Roasted Carrots and Beets with Tahini is an easy side dish that mixes together roasted carrots and beets with a drizzle of a tahini sauce and toasted pistachios. Roasting vegetables brings out the sweetness and flavor in them. Add this as a side to a meal or a holiday table!
Roasted vegetables are my jam! I love the sweetness of roasted vegetables, which is why you can often find them on my table. In my house we have a few favorites including this Roasted Broccoli, Turmeric Roasted Cauliflower, these Mediterranean Roasted Vegetables and today’s Roasted Carrots and Beets with Tahini.
There is something so satisfying about a vegetable that has been roasted long enough to bring its natural sweetness out. If you haven’t tried roasting beets before you have to try it! When beets are roasted they become tender, sweet and some of that earthy flavor that people don’t always enjoy begins to disappear. Today’s Roasted Beets and Carrots is paired with toasted pistachios and a drizzle of a tahini sauce. It is the perfect pairing for the vegetables along with fresh parsley sprinkled on top.
Recipe Ingredients
You will love this easy recipe and the simple ingredients it uses. It is one of my favorite recipes!
- Beets
- Carrots
- Spices: cumin and coriander
- Pistachios
- Tahini
- Greek Yogurt
- Lemon Juice
How to Make Roasted Beets and Carrots
Step 1: Preheat your oven to 400 degrees F.
Step 2: Chop Beets and Carrots: Start by chopping your beets and carrots into a consistent size. You can choose a bigger or smaller size but remember that the time you roast the vegetables will vary based on the size. I go for a medium size.
Step 3: Toss in Olive Oil: Toss the beets and carrots in olive oil, salt and a pepper. Spread the vegetables on a baking tray in an even layer. If you have a large amount of beets and carrots you have use two baking sheets. Roast for 1 hour.
Step 4: Add Pistachios: While the vegetables roast make the tahini sauce and toast your pistachios. Remove the vegetables from the oven and serve on a platter with fresh parsley, toasted pistachios and a drizzle of tahini sauce.
What to Pair with these Beets and Carrots
- I like to pair these with grilled meats. Pair it with Shish Tawook Chicken, or add it to a Mediterranean Steak Rice Bowl or with this Chicken Shawarma Recipe.
- Seafood is also a nice pairing. A few of my favorites are this easy Baked Cod with Lemon Recipe, Black Sea Bass or this Garlic Salmon.
- You can also pair these Roasted Beet and Carrots with one of my favorite soups. This Red Lentil Coconut Soup or this Homemade Minestrone works nicely.
More Carrots Recipes
Vegetarian
Moroccan Roasted Carrots
Vegetarian
Balsamic Roasted Carrots
Vegetarian
Za’atar Roasted Carrots
Vegetarian
Carrot Raisin Salad
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Roasted Carrots and Beets with Tahini
Ingredients
- 8 beets, quartered
- 8 carrots, peeled, cut into wedges- same size as the beets
- 2 Tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon sea salt
- 1/8 teaspoon pepper
- 1/4 cup pistachios, toasted and coarsely chopped
- 1 teaspoon tahini
- 1 Tablespoons Greek yogurt, plain
- 1 Tablespoon extra virgin olive oil
- 1/2 lemon, juiced
- Salt to taste
Instructions
- Preheat the oven to 350 degrees F. Mix together the beets, carrots, cumin, coriander, salt, pepper, and olive oil in a roasting plan. Roast for 1 hour, or until tender.
- Meanwhile, for the dressing, whisk together the tahini, yogurt, extra virgin olive oil and lemon juice in a bowl. Add salt to taste.
- Transfter the roasted vegetables to a platter and drizzle with the tahini dressing and add the pistachios.
- Garnish with fresh parsley.
Notes
- To toast a large quantity of whole nuts, preheat oven to 350 degrees F. Spread the nuts onto a baking sheet in a single layer, then roast for 5-10 minutes. Check them regularly, because they will burn easily.
- For smaller quantities, place them in a dry skillet large enough to hold them in a single layer, and toast them over low heat for 5 to 6 minutes, or until they are evenly golden and smell toasty.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The Tahini complements the roasted carrots so well! Thanks for sharing