Print Recipe
Roasted Carrots and Beets with Dill Yogurt Sauce
-
Prep Time :
0 sec
-
Cook Time :
0 sec
-
Total Time :
0 sec
-
Servings :
4
-
Serving Size :
1/2 cup
Ingredients
Ingredients
-
1/2 pound carrots -
1 tablespoon avocado oil -
1 teaspoon lemon zest -
2 teaspoons honey -
1/8 teaspoon salt -
1/4 teaspoon black pepper -
1 cup cooked beets (quartered) -
1 tablespoon balsamic glaze -
2 tablespoons raw, unsalted pistachio nuts (roughly chopped)
Dill Yogurt Sauce Ingredients
-
3/4 cup plain, fat-free Greek yogurt -
1 tablespoon olive oil -
juice of 1/2 of a lemon -
2 tablespoons fresh dill (roughly chopped)
Directions
Tip: Click on step to mark as complete.
-
Peel and cut 1-pound carrots diagonally into 1” pieces. Toss the carrots in a bowl with avocado oil and bake at 400°F for 35-40 minutes. -
While the carrots are roasting, mix together the yogurt, olive oil, fresh dill and lemon juice. Spread on a serving plate. -
Once the carrots are cooked, add to the serving plate and top with beets and balsamic glaze. Garnish with pistachios and more fresh dill. Serve immediately and enjoy.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 132 | |
|---|---|---|
| Total Fat | 4.3 g | |
| Saturated Fat | 0.4 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 0.0 g | |
| Monounsaturated Fat | 0,0 g | |
| Cholesterol | 0 mg | |
| Sodium | 107 mg | |
| Total Carbohydrate | 17 g | |
| Dietary Fiber | 0 g | |
| Sugars | 11 g | |
| Protein | 7 g | |
-
Prep Time :
0 sec
-
Cook Time :
0 sec
-
Total Time :
0 sec
-
Servings :
4
-
Serving Size :
1/2 cup
Ingredients
Ingredients
-
1/2 pound carrots -
1 tablespoon avocado oil -
1 teaspoon lemon zest -
2 teaspoons honey -
1/8 teaspoon salt -
1/4 teaspoon black pepper -
1 cup cooked beets (quartered) -
1 tablespoon balsamic glaze -
2 tablespoons raw, unsalted pistachio nuts (roughly chopped)
Dill Yogurt Sauce Ingredients
-
3/4 cup plain, fat-free Greek yogurt -
1 tablespoon olive oil -
juice of 1/2 of a lemon -
2 tablespoons fresh dill (roughly chopped)
Directions
Tip: Click on step to mark as complete.
-
Peel and cut 1-pound carrots diagonally into 1” pieces. Toss the carrots in a bowl with avocado oil and bake at 400°F for 35-40 minutes. -
While the carrots are roasting, mix together the yogurt, olive oil, fresh dill and lemon juice. Spread on a serving plate. -
Once the carrots are cooked, add to the serving plate and top with beets and balsamic glaze. Garnish with pistachios and more fresh dill. Serve immediately and enjoy.
American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.
Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.
Copyright is owned or held by the American Association, Inc., except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share American Heart Association owned recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.
