More ways to enjoy beets and carrots
Our favorite beet recipes are adding them to fresh salads like this beet salad with balsamic dressing, whizzing them into beet hummus, or throwing them raw into a beet smoothie. First, you’ll caramelize the carrots and beets in a hot oven—then serve them over a swoosh of garlicky yogurt sauce, sprinkled with fresh mint and pistachios (and maybe, a drizzle of honey). It makes the kind of dish where people lean over and ask, “What did you do?!” and perfect as a Thanksgiving side dish or even for weeknight dinners. We know one thing: this is the way we’ll be eating these two veggies on repeat.
Use thin carrots if possible. We were able to find long thin carrots for this recipe, which is a nice size contrast to the beets. If you can’t find them, simply slice your carrots into thinner pieces. Consider rainbow carrots or golden beets. The more colors the merrier, so feel free to mix it up color-wise. Farmers markets often have even more varieties of these root vegetables, like candy stripe beets (Chioggia beets). Plate just before serving. The color of the beets can bleed easily, so plate this dish immediately before serving. If you like, add a drizzle of honey to bring out the sweet flavors!
This recipe works well as a side dish for holidays like Thanksgiving and Christmas. It also could be a weeknight meal if you serve it with a protein and grain, like seared chicken or chickpeas and cooked farro. The yogurt sauce is tangy and savory, and dragging a forkful of the earthy vegetables through it makes them taste absolutely divine. 5 from 1 review
1 pound carrots (we like using small thin carrots) 1 pound beets (about 1 ½ large) 1 tablespoon olive oil 1 teaspoon kosher salt 1 handful pistachios, finely chopped Mint and parsley leaves, finely chopped Optional: Honey, for drizzling
Yogurt sauce:
1 cup plain Greek yogurt (or vegan yogurt) 1 clove garlic, minced 1 teaspoon finely chopped mint (optional) 1 teaspoon olive oil ¼ teaspoon kosher salt
When it comes to carrot recipes, these sauteed carrots with herbs are at the top, followed by carrot cake cookies, carrot fries with ranch seasoning, this carrot salad, and carrot ginger soup.
