Roasted Beetroots & Carrots with Yoghurt Sauce
Seasonal beetroot and carrots are roasted in the oven until deliciously tender. The root vegetables are served with parsley-flavoured couscous and a garlicky yoghurt sauce. Roasted kale adds a crispy touch to the dish.
45 min
90% liked this recipe (39 reviews)- Root vegetables:
- 1 kg beetroots
- 0,5 kg carrots
- 1-1.5 tspsalt
- 0.5 tspblack pepper
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 2 baghoney
- 2 tbspoil
- 1 bagkale
- a pinch of salt
- a pinch of black pepper
- 1 tbspoil
- Couscous:
- 4 dl couscous
- 0.5 lemon zest + juice
- 0.5 tspsalt
- a pinch of black pepper
- 4-5 tbspolive oil
- 1 pot parsley
- Sauce:
- 1 jargreek yogurt
- 1 garlig clove
- a pinch of black pepper
- 2 tbsp lemon juice
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Try it out with -20% discountRoasted Beets and Carrots – a Colorful Vegetarian Meal
Roasted Beets & Carrots with Yogurt Sauce is a warm, colorful and satisfying vegetarian recipe that comes together in about 45 minutes. Seasonal root vegetables are roasted with honey, rosemary and thyme until tender and beautifully caramelized. They are served with fluffy lemon-parsley couscous, a creamy garlic yogurt sauce and crisp roasted kale. This easy oven-roasted vegetable dish is ideal for busy weeknights, relaxed weekend meals or a beautifully presented dinner for guests.
What makes Roasted Beets and Carrots special?
Earthy, naturally sweet beets and tender carrots develop a rich roasted flavor in the oven, while honey and dried herbs add gentle warmth. Bright lemon couscous keeps the dish fresh, and the garlic yogurt sauce adds a cool, creamy contrast. Roasted kale brings an irresistible crisp texture to every bite. The generous amount of vegetables provides fiber and a range of beneficial plant nutrients, while couscous makes the meal more filling. Please note that couscous contains gluten and the yogurt sauce contains milk.
Simple preparation tips and tasty variations
Brush the beets well or peel them before cutting. Slice the carrots into similar-sized pieces so everything cooks evenly. Leave space between the vegetables on the baking sheet to encourage roasting instead of steaming. Add the kale only during the final minutes and watch it closely, as the thin leaves can burn quickly. For extra flavor, stir half of the chopped parsley into the yogurt sauce and use the rest in the couscous. To make the recipe gluten-free, replace couscous with quinoa or rice.
How to serve roasted vegetables with couscous
Arrange the couscous and roasted vegetables in individual bowls or plates, then spoon the garlic yogurt sauce over the top just before serving. Finish with parsley, lemon wedges and a drizzle of olive oil. The dish is satisfying on its own, but it also pairs well with a crisp green salad, cucumber salad or warm whole-grain bread. Serve with chilled lemon water, sparkling water or herbal tea.
An Easy, Wholesome Choice for Any Day
Roasted Beets & Carrots with Yogurt Sauce brings together sweet root vegetables, fresh lemon couscous, crispy kale and creamy garlic yogurt in one colorful, nutritious meal. Try this versatile recipe whenever you want an easy vegetarian dinner with plenty of flavor and texture.
The Roasted Beets & Carrots with Yogurt Sauce recipe was developed by our professional chefs and has been tested in our test kitchen.
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