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Roasted beets and carrots over barley topped with a tahini sauce and cucumber yogurt.

Roasted Beets and Carrots With Lemon Tahini Sauce

In this roasted beets and carrots recipe, we top the vegetables with a lemon tahini dressing and cucumber yogurt, creating a flavorful vegetarian dinner packed with bright, balanced flavors, perfect served over barley or your favorite whole grain.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dinner
Cuisine American
Servings 4
Calories 414 kcal

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!

Nutrition

Calories: 414kcalCarbohydrates: 75gProtein: 14gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 2mgSodium: 303mgPotassium: 1036mgFiber: 16gSugar: 21gVitamin A: 18169IUVitamin C: 42mgCalcium: 150mgIron: 3mg
Keyword beet and carrot recipe, beets and carrots, roasted beets and carrots
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