Dukkah-Roasted Carrots & Beets
with Lemon-Tahini Farro
Dukkah, an Egyptian toasty nut and spice blend, adds a crunchy texture and savory complexity to these sweet roasted carrots and beets. A drizzle of lemon tahini and a dollop of cilantro-cucumber yogurt anchor the nutty flavors and brighten these farro bowls.
Nutrition (per serving)
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INGREDIENTS
- 3 carrots, peeled and cut into 4-inch long sticks
- 8.8 oz cooked beets, cut into wedges
- 1 tbsp Dukkah, Bulk
- 2 tbsp tahini
- 1/2 tbsp agave
- 1 Persian cucumber, chopped
- 2 oz cashew milk yogurt
- 1 lemon, zested and juiced (divided)
- 0.25 oz cilantro, leaves and tender stems roughly chopped
- 6 oz farro
- 2 tbsp sliced almonds
- 2 tbsp olive oil
- Salt
- Pepper
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 425°F. Combine carrots, 1 tbsp olive oil, and a pinch of salt and pepper on foil-lined baking sheet and toss to coat. Roast until fork-tender and brown in places, flipping carrots halfway through, 18 to 22 minutes. Add beets, sprinkle with dukkah, and continue to roast until fragrant, 1 to 2 minutes.
Meanwhile, combine tahini, agave, 1 tbsp olive oil, 1 tsp warm water, just 1 tbsp lemon juice, and a pinch of salt and pepper in small bowl and whisk until smooth. In separate small bowl, stir together cucumber, yogurt, cilantro, lemon zest, and ¼ tsp salt.
Make small tear at top of farro bag and microwave for 60 seconds. Divide farro between bowls. Top with dukkah-roasted carrots and beets and cucumber yogurt. Sprinkle with almonds and serve with lemon tahini. Dig in! (TIP: You can also combine precooked farro and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)
CULINARY NOTES: Beets can stain cutting boards and other surfaces, so be careful. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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