Roasted Red Beets & Carrots with Creamy Garlic Dill Sauce
Roasted beets and carrots will steal the show from your main dish! Sweet, creamy, and garlicky, there's something for everyone!
Servings 6
Calories 136kcal
Ingredients
For the Vegetables
- 1 lb Red Beets
- 1 lb Carrots
- 2 tablespoon Olive Oil
- Pinch Salt
For the Garlic Dill Sauce
- ½ cup Cashews raw, unsalted
- ½ cup Water
- 1 tablespoon Fresh Dill
- 1 clove Garlic
- 1 teaspoon Lemon Juice
- Pinch Salt
Instructions
- Preheat oven to 400 degrees.
- Clean the beets and carrots, and cut into large match sticks - or whatever shape you want.
- Toss with oil and sprinkle with salt.
- Roast at 400 degrees for about 20-30 minutes, until beets and carrots are tender.
- Meanwhile, make the sauce. Combine all sauce ingredients in a blender, and blend on high until smooth.
- Transfer beets and carrots to serving dish. Drizzle with half sauce, and sprinkle with chopped dill, if desired. Serve immediately, with extra sauce on the side.
Nutrition
Serving: 1sixth of recipe | Calories: 136kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 176mg | Potassium: 496mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2108IU | Vitamin C: 8.7mg | Vitamin K: 11.3µg | Calcium: 38mg | Iron: 1.1mg | Magnesium: 40.3mg
