By Carmel Karni — See the recipe
Roasting veggies is one of my favorite ways to cook them. I do think that once the veggies come out of the oven you may want a little fresh zing to liven and lift the flavors. This is especially true for sweet roots such as carrots and beets. For this recipe I mixed sheep feta and yogurt with sumac and mint. It takes the whole dish from merely tasty to ‘wow'.Recipe
Veggies
- 1 bunch golden beets
- 1 bunch red beets
- 1 bunch carrots
- All veggies peeled, trimmed and. Beets quartered (or 6ths, depending on size) carrots halved.
- Olive oil
- Salt
Yogurt Feta Sauce
- 2.5 oz good feta, preferably sheep or goat milk (such as Valbreso)
- 1/2 cup full fat plain yogurt
- 1 TB sumac
- 1 clove garlic, grated or minced
- A small pinch of mint leaves, chopped
- 2 TB olive oil
- Salt to taste
Mint leaves for garnish
Heat oven to 450, arrange veggies on sheet pan, drizzle with olive oil and salt. Roast about 20-25 minutes until slightly charred and soft, turning the veggies half way through the cooking time. When cooked, set aside and let cool.
Mix all sauce ingredients (you can blend in blender for a smoother texture if you want), taste for salt. Spread sauce on plate, place veggies on top and garnish with mint leaves. Enjoy.
