Roasted Beets & Carrots (Vegan & Gluten Free)
This is an easy and delcious side dish that is perfect to serve with just about every meal
Servings 1 plate
Ingredients
- 1 Red beetroot sliced into wedges
- 1 Yellow beetroot sliced into wedges
- 1 Polka beetroot sliced into wedges
- 1 Orange carrot divided in two lenghtwise (or four if large)
- 1 Purple carrot divided in two lenghtwise (or four if large)
- 1 Yellow carrot divided in two lenghtwise (or four if large)
- 1 tsp Sea salt
- 1-2 tsp Avocado oil (optional)
- Hemp seeds, to garnish
For the yogurt sauce
- 3-4 tbsp (Vegan) greek yougurt (or similar)
- 2 tbsp Fresh herbs (I used parsley, mint and cilantro)
- 1 tsp Lemon juice
- Lemon zest, to taste
- Sea salt, to taste
Instructions
- Preheat the oven to 225 degrees Celsius.
- Slice the carrots and beets. Add to a parchment covered baking pan and add avovado oil and salt and combine well.
- Bake in the oven for 15-25 minutes, until softish (I prefer them with some chewing resistance) and golden brown.
- Meanwhile combine the ingredients for the yogurt sauce.
- When veggies are ready put them on a plate, add yogurt dressing on top or serve on the side and top with hemp seeds.