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Home / Fitness Tips / Caraway-roasted Root Vegetables with Dilled Lemon Yoghurt and Roasted Walnuts

Caraway-roasted Root Vegetables with Dilled Lemon Yoghurt and Roasted Walnuts



Ingredients

  • 1 pound of carrots, washed and cut into 1/2-inch chunks [19659008] 1 pound Beets, scrubbed and sliced ​​in 1/2-inch chunks
  • 1 1/2 teaspoon caraway
  • 2 tablespoons extra virgin olive oil
  • kosher salt and black pepper
  • 1 lemon [19659008] 1/2 cup plain Greek whole milk yoghurt
  • 1/2 cup fresh dill, finely chopped, with twigs for garnish
  • 1/2 cup walnuts, roasted and broken into smaller pieces
    1. ] Preheat the oven to 400 degrees , Make half a sheet with parchment.
    2. Season the carrots and turnips with caraway, oil and a generous pinch of salt and pepper. Distribute everything evenly and distribute in a layer on the prepared pan. Fry until tender and golden, 45 to 50 minutes.
    3. In a medium bowl, add the lemon directly to the yoghurt. Add the dill leaves and a generous pinch of salt and pepper.
    4. Cut the lemon into quarters and press 1 wedge over all the vegetables as they come out of the oven. Keep the other quarters for a different use.
    5. Distribute half of the yoghurt sauce on cups or bowls. Top with vegetables, yogurt, walnuts and dill twigs.

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