Caramelized Sweets & Beets over Whipped Goat Cheese Yogurt by @starinfinitefood

1h10

4 servings

🥣

180 ml

Plain Greek yogurt

🧀

57 g

Goat cheese

🍋

75 ml

Lemon juice

🧂

15 g + 1.5 tsp

Salt

🍯

89 ml

Honey

🥔

450 g

Sweet potatoes

🫜

450 g

Beets

🥑

45 ml

Avocado oil

⚫

1 g

Pepper

🌿

4 sprigs

Fresh rosemary

🫘

430 g

Chickpeas

🌶️

2.3 g

Paprika

🧄

1.6 g

Garlic powder

🥬

20 g

Arugula

🫙

18 g

Pepitas

🌱

30 ml

Tahini

🫒

30 ml

Olive oil

🧂

Salt and pepper

  1. Preheat

    Preheat the oven to 425°F (220°C). Line two sheet pans with parchment paper.

  2. Peel
    • sweet potatoes
    • beets

    Peel and chop the sweet potatoes and beets into bite-size pieces. Keep the vegetables separated on one prepared sheet pan.

  3. Drizzle
    • sweet potatoes
    • beets
    • avocado oil

    Drizzle the sweet potatoes and beets with 2 1/2 tbsp avocado oil. Season with 1 1/2 tsp salt and black pepper.

  4. Toss
    • sweet potatoes
    • beets
    • fresh rosemary

    Toss each vegetable separately to coat. Tuck the fresh rosemary among the vegetables.

  5. Roast
    • sweet potatoes
    • beets
    • fresh rosemary

    Roast the vegetables for 35 to 40 minutes until fork-tender. Toss them halfway through roasting.

  6. Spread
    • chickpeas

    Spread the rinsed and drained chickpeas on the second sheet pan. Roast them dry for 10 minutes.

  7. Toss
    • chickpeas
    • avocado oil
    • Salt

    Toss the chickpeas with 1/2 tbsp avocado oil, 1/2 tbsp honey, 1/2 tsp salt, paprika, and garlic powder. Return them to the oven for 10 to 12 minutes.

  8. Whisk
    • plain Greek yogurt
    • goat cheese
    • honey

    Whisk the Greek yogurt, softened goat cheese, 1 tbsp honey, and 1 tbsp lemon juice in a bowl. Season the whip with salt to taste.

  9. Whisk
    • tahini
    • olive oil
    • lemon juice

    Whisk tahini, olive oil, 2 tbsp lemon juice, and 2 tbsp honey in a bowl. Season the drizzle with salt and black pepper to taste.

  10. Toss
    • fresh rosemary
    • sweet potatoes
    • beets

    Discard the rosemary stalks from the roasted vegetables. Toss the sweet potatoes and beets with chopped arugula.

  11. Spread
    • plain Greek yogurt
    • goat cheese
    • sweet potatoes

    Spread the whipped goat cheese yogurt across a serving platter. Top it with the vegetables and honey paprika chickpeas.

  12. Drizzle
    • tahini
    • pepitas
    • goat cheese

    Drizzle the tahini dressing over the platter. Finish with pepitas and extra goat cheese if desired.

  13. Spread
    • Plain Greek yogurt
    • Goat cheese
    • Chickpeas

    Spread whipped yogurt and goat cheese onto a plate, top with veggies, chickpeas, drizzle, pepitas and goat cheese.

Caramelized Sweets & Beets over Whipped Goat Cheese Yogurt by @starinfinitefood

1h10

4 servings

🥣

180 ml

Plain Greek yogurt

🧀

57 g

Goat cheese

🍋

75 ml

Lemon juice

🧂

15 g + 1.5 tsp

Salt

🍯

89 ml

Honey

🥔

450 g

Sweet potatoes

🫜

450 g

Beets

🥑

45 ml

Avocado oil

⚫

1 g

Pepper

🌿

4 sprigs

Fresh rosemary

🫘

430 g

Chickpeas

🌶️

2.3 g

Paprika

🧄

1.6 g

Garlic powder

🥬

20 g

Arugula

🫙

18 g

Pepitas

🌱

30 ml

Tahini

🫒

30 ml

Olive oil

🧂

Salt and pepper

Preparation Steps

  1. Step 1/13

    Preheat the oven to 425°F (220°C). Line two sheet pans with parchment paper.

    🍳sheet pan
    📜parchment paper

  2. Step 2/13

    Peel and chop the sweet potatoes and beets into bite-size pieces. Keep the vegetables separated on one prepared sheet pan.

    🥔sweet potatoes
    🫜beets
    🔪knife
    🪵cutting board
    🍳sheet pan

  3. Step 3/13

    Drizzle the sweet potatoes and beets with 2 1/2 tbsp avocado oil. Season with 1 1/2 tsp salt and black pepper.

    🥔sweet potatoes
    🫜beets
    🥑avocado oil
    🧂salt
    ⚫black pepper
    🍳sheet pan
    🥄measuring spoons

  4. Step 4/13

    Toss each vegetable separately to coat. Tuck the fresh rosemary among the vegetables.

    🥔sweet potatoes
    🫜beets
    🌿fresh rosemary
    🍳sheet pan

  5. Step 5/13

    Roast the vegetables for 35 to 40 minutes until fork-tender. Toss them halfway through roasting.

    🥔sweet potatoes
    🫜beets
    🌿fresh rosemary
    🍳sheet pan

  6. Step 6/13

    Spread the rinsed and drained chickpeas on the second sheet pan. Roast them dry for 10 minutes.

    🫘chickpeas
    🍳sheet pan

  7. Step 7/13

    Toss the chickpeas with 1/2 tbsp avocado oil, 1/2 tbsp honey, 1/2 tsp salt, paprika, and garlic powder. Return them to the oven for 10 to 12 minutes.

    🫘chickpeas
    🥑avocado oil
    🍯honey
    🧂salt
    🌶️paprika
    🧄garlic powder
    🍳sheet pan
    🥣mixing bowl
    🥄measuring spoons

  8. Step 8/13

    Whisk the Greek yogurt, softened goat cheese, 1 tbsp honey, and 1 tbsp lemon juice in a bowl. Season the whip with salt to taste.

    🥣plain Greek yogurt
    🧀goat cheese
    🍯honey
    🍋lemon juice
    🧂salt
    🥣mixing bowl
    🥄whisk
    🥄measuring spoons

  9. Step 9/13

    Whisk tahini, olive oil, 2 tbsp lemon juice, and 2 tbsp honey in a bowl. Season the drizzle with salt and black pepper to taste.

    🌱tahini
    🫒olive oil
    🍋lemon juice
    🍯honey
    🧂salt
    ⚫black pepper
    🥣mixing bowl
    🥄whisk
    🥄measuring spoons

  10. Step 10/13

    Discard the rosemary stalks from the roasted vegetables. Toss the sweet potatoes and beets with chopped arugula.

    🌿fresh rosemary
    🥔sweet potatoes
    🫜beets
    🥬arugula
    🍳sheet pan

  11. Step 11/13

    Spread the whipped goat cheese yogurt across a serving platter. Top it with the vegetables and honey paprika chickpeas.

    🥣plain Greek yogurt
    🧀goat cheese
    🥔sweet potatoes
    🫜beets
    🫘chickpeas
    🍽️serving platter

  12. Step 12/13

    Drizzle the tahini dressing over the platter. Finish with pepitas and extra goat cheese if desired.

    🌱tahini
    🫙pepitas
    🧀goat cheese
    🍽️serving platter

  13. Step 13/13

    Spread whipped yogurt and goat cheese onto a plate, top with veggies, chickpeas, drizzle, pepitas and goat cheese.

Composition

Ingredients

Types

Dairy, Fruit, Seasonings, Sweeteners, Vegetables, Oils, Herbs, Legumes, Spices, Seeds

Ingredients

Plain Greek yogurt, Goat cheese, Lemon juice, Salt, Honey, Sweet potatoes, Beets, Avocado oil, Pepper, Fresh rosemary, Chickpeas, Paprika, Garlic powder, Arugula, Pepitas, Tahini, Olive oil, Salt and pepper

Notes

Plain Greek yogurt (for the whip), Goat cheese (softened to room temp, for the whip, extra crumbles, optional for topping), Lemon juice (big squeeze, for the whip, for the drizzle), Salt (to taste, for the whip, divided, for the veggies), Honey (for the whip, for the chickpeas, for the drizzle), Sweet potatoes (peeled and chopped), Beets (peeled and chopped), Avocado oil (divided, for the veggies), Pepper (to taste), Chickpeas (canned, rinsed and drained), Arugula (chopped), Pepitas (optional for topping), Tahini (for the drizzle), Olive oil (for the drizzle)

Allergens

Milk, Pumpkin seeds, Sesame

Dietetics

Dietary regimen

Vegetarian, Gluten-free

Calories

540 kcal

Macro nutrients

Protein: 16g, Carbohydrates: 68g, Fat: 25g, Fiber: 13g, Sugars: 24g

Nutritional Information

Minerals

Calcium: 180mg, Iron: 4.5mg, Potassium: 950mg, Sodium: 1050mg

Vitamins

Vitamin A: 1250mcg RAE, Vitamin C: 28mg, Vitamin K: 42mcg, Folate: 105mcg DFE

Preparation

Time Information

Preparation

20 minutes

Cooking

50 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

sheet pan, parchment paper, mixing bowl, whisk, measuring spoons, measuring cups, knife, cutting board, serving platter

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Salad, Side Dish

Occasions

Fall, Weeknight Dinner, Thanksgiving

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Tender, Crispy, Caramelized

Flavors

Sweet, Savory, Tangy, Herbal, Nutty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave dairy-based yogurt whip out longer than 2 hours), fridge : 3 days (Store in an airtight container,Store dressing separately when possible,Reheat vegetables and chickpeas before serving), freezer : 30 days (Freeze roasted vegetables and chickpeas only,Do not freeze the yogurt whip, arugula, or tahini drizzle)