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RECIPES WITH YOGHURT
Yoghurt with Herbs and Garlic with Roasted Carrots and Beets
Preparation time: 10–15 minutes
Cooking time: 20–25 minutes
INGREDIENTS (for 4 people)
500 g beets
300 g carrots
½ tsp white balsamic
Juice of ½ lemon
2–3 tbsp olive oil
50 g walnuts, toasted and roughly chopped
Salt and pepper
FOR THE YOGHURT
200 g STAMOU Plousio yoghurt
65 ml STAMOU fresh cow’s milk
½ green chili, finely chopped
½ red chili, finely chopped
½ bunch dill, finely chopped
2 tbsp olive oil
2 garlic cloves, finely chopped
2 tbsp chives, finely chopped
Salt
METHOD
- Preheat the oven to 220°C.
- Spread the vegetables on a baking tray lined with parchment paper. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Roast the vegetables for 20–25 minutes until golden.
- Drizzle with lemon juice and white balsamic, then sprinkle with toasted walnuts.
- In a bowl, combine the yoghurt with the milk and all remaining ingredients. Mix well.
- Serve the roasted vegetables with herbed yoghurt.
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