Ingredients
For the veggies:
- 5 medium carrots, peeled and chopped into 5cm pieces
- 3-4 beetroots, peeled and chopped into 3cm wedges
- 1 tablespoon olive oil
- 1 ½ teaspoons za’atar spice or your fav spices
- sea salt and ground black pepper, to taste
YOGURT SAUCE:
- 1 cup mixed herbs, packed (I used parsley, dill & basil), plus extra for garnish
- 1 garlic clove, peeled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- sea salt and ground black pepper, to taste
- 150g Dill Chèvre
- water as needed to achieve desired consistency
Method
- Preheat the oven to 180C. Line a large baking dish with parchment paper.
- Place the chopped carrots and beets in the baking dish and toss them with the olive oil, za’atar, salt and pepper. Once the vegetables are evenly coated, spread them out into a single layer and slide the dish into the oven. Roast the vegetables for 1 hour, taking them out at the halfway point to stir them up and flip them over.
- Make the herbed cream sauce: In a food processor, combine the herbs, garlic, olive oil, lemon juice, salt, and pepper. Pulse the machine a few times until everything is finely chopped, scraping down the sides of the bowl with a spatula if necessary. Add the Dill Chèvre to the food processor and pulse until the sauce is fully combined and uniformly light green. Add water 1 teaspoon at a time, if needed, to achieve desired thickness. Check the sauce for seasoning and adjust if necessary.
- To serve: Spread the herbed cream sauce out on the base of your serving plate. Pile the roasted root vegetables on top of the yogurt sauce.
