Roasted Beetroots & Carrots with Yoghurt Sauce

Name: Roasted Beetroots & Carrots with Yoghurt Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4 meals
Cuisine: International
Ingredients: carrot; beetroots; oil; salt; black pepper; dried rosemary; dried thyme; honey; kale; a pinch of salt; a pinch of black pepper; bulgur; lemon zest + juice; olive oil; yogurt; garlic clove; 2 tbsp lemon juice

Seasonal beetroot and carrots are roasted in the oven until deliciously tender. The root vegetables are served with bulgur and a garlicky yoghurt sauce. Roasted kale adds a crispy touch to the dish.

45 min

Root vegetables:: 4 carrot; 1 pkgbeetroots; 2 tbspoil; 1-1.5 tspsalt; 0.5 tspblack pepper; 1 pkgdried rosemary; 1 pkgdried thyme; 1 pkghoney; 1 pkgkale; 1 tbspoil; a pinch of salt; a pinch of black pepper
Bulgur:: 2 pkgbulgur; 0.5 lemon zest + juice; 0.5 tspsalt; a pinch of black pepper; 4-5 tbspolive oil
Sauce:: 1 pkgyogurt; 2 garlic clove; a pinch of salt; a pinch of black pepper; 2 tbsp lemon juice

Tip

Be careful when roasting the kale – it burns easily.

1
Preheat the oven to 225°C. Line a baking tray with baking paper.
2
Wash or peel the carrots and beetroot thoroughly. Slice the carrots onto the tray. Cut the beetroot into wedges and add them in.
3
Season the vegetables with oil, salt, black pepper, dried rosemary, dried thyme, and honey. Roast in the oven for about 35 minutes, or until the vegetables are tender.
4
Rinse the kale and remove the tough stems. Shred the leaves into a bowl and season with oil, salt, and black pepper.
5
Bring water to a boil for the bulgur. Place the bulgur into the boiling water seasoned with salt. Cook covered for 15 minutes, then drain. Grate in the zest of half a washed lemon and squeeze in the juice. Season with salt, black pepper, and olive oil.
6
Spoon the yoghurt into a bowl. Peel and grate in the garlic clove. Season with salt, black pepper and lemon juice.
7
When the vegetables are tender, add the kale to the tray. Continue roasting for about 5–8 minutes.
8
Serve the roasted vegetables with bulgur. Finish the portions with the garlic yoghurt sauce.

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Roasted Beetroots & Carrots with Yoghurt Sauce

Ingredients

Recipe

Nutrition values (per 100g)

Recipe

Nutrition values (per 100g)

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