In this roasted beets and carrots recipe, we drizzle the root vegetables with a lemon tahini dressing and top everything off with a dollop of cucumber yogurt. You can serve it over your favorite whole grain, and you’ve got a super healthy and delicious vegetarian dinner that is loaded with bright and balanced flavors!
The Health Benefits Of The Ingredients
This beet and carrot recipe was inspired by a recipe that I had when using the meal delivery service Purple Carrot. It is extremely healthy, and all of the ingredients used are nutritious.
You’re Going To Love This
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How To Make Roasted Carrots and Beets With Lemon Tahini Sauce
This recipe has a few more steps when compared to my normal recipes, but in the end it is all worth it! Make sure to scroll down to the recipe card for the full list of ingredients and instructions.
Roast The Carrots and Beets – Mix the carrots and beets with olive oil and a pinch of salt, then toss them onto a parchment paper lined baking sheet. Roast until fork tender, about 25 minutes.
Make The Barley – While the carrots and beets are roasting, fill a stock pot (with a lid) with 3 cups of water and 1 cup of pearl barley. Add a generous pinch of salt, if desired. Bring it to a boil and then lower the heat to a low simmer. Cover and cook until the barley has absorbed all of the water (start checking around 30 minutes and taste test to make sure. Add more water if you feel it has absorbed it all prior to being done). When done, set aside.
Make The Lemon Tahini – In a small bowl, whisk together the tahini, honey, garlic, lemon juice, 1 tbsp olive oil, 1 tsp warm water, and a pinch of salt and pepper.
Make The Cucumber Yogurt – In a separate bowl, mix together the cucumber, yogurt, lemon zest, and 1/8 tsp salt.
Plate and Serve – Divide the barley between bowls. Top with the roasted beets and carrots and yogurt cucumber, and then drizzle with the lemon tahini dressing. Enjoy!
How To Store Leftovers
If you store the carrots and beets with the barley, the beets will dye the barley red. So I recommend storing all of the components of the dish separately. They will stay fresh in an airtight container in the refrigerator for up to 2 days.
Tips For Success
Just an FYI, the beets will dye your hands and anything that they touch bright red. So be prepared and don’t wear your Sunday best when preparing this!
Feel free to swap out the barley for whatever whole grain you enjoy the best. Sometimes I struggle to find recipes with barley, so I wanted to use it here. Plus I really enjoy the chewy texture. But any whole grain works!
There are only 14 grams of protein per serving, so if you want to increase the protein in this beets recipe, feel free to add cooked chicken or vegetarian options like beans and nuts. In the image below I baked the beets and carrots with some pre-cooked chicken sausage that I cut into medallions and it was DELICIOUS!
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Roasted Beets and Carrots With Lemon Tahini Sauce
Ingredients
- 6 large carrots, peeled and chopped into 1/2 inch medallions
- 4 small beets, peeled and cut into 1/2 inch pieces
- 3 tbsp extra virgin olive oil, divided
- 1 cup pearled barley
- 4 tbsp tahini
- 1 1/2 tbsp honey
- 3 small garlic cloves, peeled and minced or pressed through a garlic presser
- 2 lemons, zested – one juiced, one cut into wedges for serving
- 1 cucumber, peeled and diced small you can keep. the skin on if you want!
- 2/3 cup plain greek yogurt
- 2 tbsp chopped cilantro can use parsley if you prefer
- 1/4 tsp table salt, plus more to taste
- pepper, to taste
Instructions
- Preheat the oven to 425 degrees F.
- Roast The Carrots and Beets – Mix the carrots and beets with 2 tbsp olive oil and a pinch of salt, then toss them onto a parchment paper lined baking sheet. Roast until fork tender, about 25 minutes.
- Make The Barley – While the carrots and beets are roasting, fill a stock pot with 3 cups of water and 1 cup of pearl barley. Add a generous pinch of salt, if desired. Bring it to a boil and then lower the heat to a low simmer. Cover and cook until the barley has absorbed all of the water (start checking around 30 minutes and taste test to make sure. Add more water if you feel it has absorbed it all prior to being done). When done, set aside.
- Make The Lemon Tahini – In a small bowl, whisk together the tahini, honey, garlic, lemon juice (from 1 lemon, about 2 tbsp), 1 tbsp olive oil, 1 tsp warm water, and a pinch of salt and pepper.
- Make The Cucumber Yogurt – In a separate bowl, mix together the cucumber, yogurt, lemon zest (from two lemons), and 1/8 tsp salt.
- Plate and Serve – Divide the barley between plates. Top with the roasted beets and carrots and cucumber yogurt, and then drizzle generously with the lemon tahini dressing. Serve with a lemon wedge and enjoy!
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