Honey Roasted Carrots & Beets with Feta-Herb-Pistachio Crumble by @starinfinitefood

55 min

4 servings

🫜

2

Beets

🥕

6

Carrots

🫒

1.5 tbsp

Olive oil

🧂

0.5 tsp

Salt

⚫

Pepper

🍯

1 tbsp

Honey

🌿

3 tbsp

Dill

🌿

3 tbsp

Mint

🧀

60 ml

Feta

🥜

3 tbsp

Pistachios

🍋

0.5 tsp

Lemon zest

🥣

80 ml

Greek yogurt

🧀

120 ml

Ricotta

🫙

0.5 tsp

Cumin

🍋

Lemon juice

  1. Preheat

    Preheat the oven to 400.

  2. Add
    • Beets
    • Carrots
    • Olive oil

    Add the beets and carrots to the sheet pan on separate sides, drizzle with the olive oil and season with the salt and pepper.

  3. Place
    • Beets
    • Carrots

    Place in the oven for 25 minutes, tossing halfway.

  4. Bake
    • Dill
    • Feta
    • Salt

    While the veggies bake, make the crumble: add the dill, mint, feta, pistachios, lemon zest, salt and pepper to a small bowl and mix to combine.

  5. Drizzle
    • Beets
    • Carrots
    • Honey

    Remove the veggies from the oven, drizzle them with the honey and toss each of the veggies separately.

  6. Place
    • Beets
    • Carrots

    Place them back in the oven for 15 minutes.

  7. Add
    • Ricotta
    • Greek yogurt
    • Cumin

    While the veggies finish, make the spread: add the ricotta, yogurt, cumin, salt, pepper, lemon juice and honey to a small bowl and mix until smooth.

  8. Serve
    • Beets
    • Carrots
    • Ricotta

    To serve, spread the ricotta-yogurt onto a plate, top with the veggies then the crumble.

  9. Garnish
    • Olive oil

    Finish with a drizzle of olive oil and honey, if desired.

Honey Roasted Carrots & Beets with Feta-Herb-Pistachio Crumble by @starinfinitefood

55 min

4 servings

🫜

2

Beets

🥕

6

Carrots

🫒

1.5 tbsp

Olive oil

🧂

0.5 tsp

Salt

⚫

Pepper

🍯

1 tbsp

Honey

🌿

3 tbsp

Dill

🌿

3 tbsp

Mint

🧀

60 ml

Feta

🥜

3 tbsp

Pistachios

🍋

0.5 tsp

Lemon zest

🥣

80 ml

Greek yogurt

🧀

120 ml

Ricotta

🫙

0.5 tsp

Cumin

🍋

Lemon juice

Preparation Steps

  1. Step 1/9

    Preheat the oven to 400.

  2. Step 2/9

    Add the beets and carrots to the sheet pan on separate sides, drizzle with the olive oil and season with the salt and pepper.

    🫜Beets
    🥕Carrots
    🫒Olive oil
    🧂Salt
    ⚫Pepper
    🍳Sheet pan

  3. Step 3/9

    Place in the oven for 25 minutes, tossing halfway.

    🫜Beets
    🥕Carrots
    🍳Sheet pan

  4. Step 4/9

    While the veggies bake, make the crumble: add the dill, mint, feta, pistachios, lemon zest, salt and pepper to a small bowl and mix to combine.

    🌿Dill
    🌿Mint
    🧀Feta
    🥜Pistachios
    🍋Lemon zest
    🧂Salt
    ⚫Pepper
    🥣Small bowl
    🥄Mixing spoon

  5. Step 5/9

    Remove the veggies from the oven, drizzle them with the honey and toss each of the veggies separately.

    🫜Beets
    🥕Carrots
    🍯Honey
    🍳Sheet pan

  6. Step 6/9

    Place them back in the oven for 15 minutes.

    🫜Beets
    🥕Carrots
    🍳Sheet pan

  7. Step 7/9

    While the veggies finish, make the spread: add the ricotta, yogurt, cumin, salt, pepper, lemon juice and honey to a small bowl and mix until smooth.

    🧀Ricotta
    🥣Greek yogurt
    🫙Cumin
    🧂Salt
    ⚫Pepper
    🍋Lemon juice
    🍯Honey
    🥣Small bowl
    🥄Mixing spoon

  8. Step 8/9

    To serve, spread the ricotta-yogurt onto a plate, top with the veggies then the crumble.

    🫜Beets
    🥕Carrots
    🧀Ricotta
    🥣Greek yogurt
    🌿Dill
    🌿Mint
    🧀Feta
    🥜Pistachios
    🍽️Plate

  9. Step 9/9

    Finish with a drizzle of olive oil and honey, if desired.

    🫒Olive oil
    🍯Honey

Composition

Ingredients

Types

Vegetables, Oils, Spices, Sweeteners, Herbs, Dairy, Nuts, Fruits

Ingredients

Beets, Carrots, Olive oil, Salt, Pepper, Honey, Dill, Mint, Feta, Pistachios, Lemon zest, Greek yogurt, Ricotta, Cumin, Lemon juice

Notes

Beets (large, chopped), Carrots (chopped), Salt (for the veggies, for the crumble, for the spread), Pepper (to taste, for the veggies, for the crumble, for the spread), Honey (for the veggies, a drizzle, for the spread), Dill (fresh, chopped), Mint (fresh, chopped), Feta (crumbled), Pistachios (chopped)

Allergens

Milk, Tree nuts

Dietetics

Dietary regimen

Pescatarian, Egg-Free, soy-free, Vegetarian, Gluten-Free

Calories

290 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 28g, Fat: 17g, Fiber: 5g, Sugars: 17g

Nutritional Information

Minerals

Potassium: 480mg, Calcium: 150mg, Iron: 1.3mg, Magnesium: 35mg, Sodium: 420mg

Vitamins

Vitamin A: 900µg, Vitamin C: 10mg, Vitamin K: 15µg, Folate: 70µg

Preparation

Time Information

Preparation

15 minutes

Cooking

40 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Sheet pan, Small bowl, Mixing spoon, Plate

Appliances

Oven

Type

Type

Type Of Dish

Side Dish, Salad

Occasions

Everyday

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

Mediterranean, American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Crunchy, Tender

Flavors

Sweet, Savory, Herby, Tangy, Earthy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigerated : 3-4 days (store in an airtight container,components can be stored separately for best texture), freezer : not recommended (ricotta-yogurt spread and crumble do not freeze well; roasted vegetables lose texture when thawed)