Roasted Carrots and Beets with Dill Yogurt Sauce

Calories

132 Per Serving

Protein

7g Per Serving

Fiber

0g Per Serving

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

Ingredients

Servings 4 Serving Size 1/2 cup

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.

Roasted Carrots and Beets with Dill Yogurt Sauce

Calories

132 Per Serving

Protein

7g Per Serving

Fiber

0g Per Serving

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

Ingredients

Servings 4 Serving Size 1/2 cup

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.

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