Menu

A Healthy Treat to Start the New Year

Share on facebook
Share on twitter
Share on linkedin
Share on whatsapp
Share on email

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 www.WhatJewWannaEat.com

 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.

Ingredients:

  • 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

Directions:

  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!

Recent Posts

Follow Us

Subscribe to our newsletter​

Celebrate Bar/Bat Mitzvah

Volunteer, Create Chesed Project and more

Learn More

Send Ecards for All Occasions

Send eCards for friends and family & support Leket Israel

Send eCards
Leket Israel

Leket Israel