A Healthy Treat to Start the New Year

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In honor of the New Year, Leket Israel is pleased to share recipes from popular chefs in Israel, North America, the UK, and Australia in our first-ever digital Rosh Hashanah Cookbook. Below is a sample of the delicious recipes you’ll find inside.

Roasted Carrots and Beets with Tahini Yogurt and Pistachios

By Amy Kritzer

Reprinted with permission from

 A tasty fall side, that’s super easy to make! Yay! It’s all about these Roasted Carrots and Beets with Tahini Yogurt and Pistachios.


  • 1 bunch carrots (about 1 Roasted-Carrots-and-Beets-with-Tahini-Yogurt-and-Pistachiospound) with greens
  • attached and trimmed to 1inch, washed, peeled, and sliced in half lengthwise
  • 1 pound beets, washed, peeled, and diced
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons za’atar (if your za’atar doesn’t have salt in it, sprinkle salt as well)
  • 1 6-oz. container plain Greek yogurt
  • 1 tablespoon tahini paste
  • 2 teaspoons lemon juice, divided
  • Salt to taste
  • ¼ cup chopped pistachios, toasted, for garnish
  • Fresh mint leaves for garnish


  1. First, roast the veggies. Preheat the oven to 415°F.
  2. Line a cookie sheet with foil and set aside.
  3. In a medium bowl, toss beets in 1 tablespoon olive oil and 1 teaspoon za’atar. Spread on half the baking sheet and roast for 20 minutes.
  4. Meanwhile, toss the carrots in the remaining 1 tablespoon olive oil and 1 teaspoon za’atar. After 20 minutes, add to the cookie sheet (separate from beets so they don’t bleed onto the carrots, or use a totally different baking sheet). Continue roasting both the beets and carrots until everything is tender.
  5. While your veggies are roasting, mix together Greek yogurt, tahini paste, 1 teaspoon lemon juice and salt to taste. If you are using dairy plain yogurt, add a little honey to make up for the sweetness in the Greek yogurt.
  6. When the veggies are ready, drizzle with remaining 1 teaspoon lemon juice. Spread tahini yogurt sauce on a serving plate and top with carrots and beets. Garnish with mint and pistachios. Enjoy!

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