Recipe: Citrus Roasted Rainbow Carrots and Beets over Yogurt

Ingredients

• 3 small red beets, peeled and sliced into triangles
• 1-2 bunches of small rainbow carrots (a mix of red, orange, and yellow), cut lengthwise and then into batons
• 1 1/2 tablespoons extra-virgin olive oil (plus extra-virgin olive oil)
• 1/2 tablespoons maple syrup
• 1 teaspoon apple cider
• 1/2 teaspoon fine sea salt (plus more for serving)
• 1/8 teaspoon freshly ground pepper
• 3 sprigs fresh rosemary, stems removed and finely chopped
• 2 drops Tangerine Vitality™ essential oil
• 2 drops Orange Vitality™ essential oil
• 1 cup full-fat plain Greek yogurt
• 2 tablespoons chopped pistachios

Serves 4

Directions

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss together cut beets and carrots with the olive oil, maple syrup, apple cider vinegar, salt, pepper, rosemary, Tangerine Vitality, and Orange Vitality until well coated.
3. Spread out evenly on prepared baking sheet and roast for 20 minutes or until vegetables are tender when pierced with a fork. Let cool slightly on baking rack.
4. Meanwhile, spread yogurt out in a thin layer in the center of a serving dish. Arrange warm, roasted vegetables over yogurt out in a thin layer in the center of a serving dish. Arrange warm, roasted vegetables over yogurt in a thin layer in the center of a serving dish. Arrange warm, roasted vegetables over yogurt and sprinkle with chopped pistachios. Top with an additional drizzle of olive oil and salt if desired and serve.

By Sylvie Shirazi of Gourmande in the Kitchen

Source: The Essential Edge, March 2019