Dukkah-Roasted Carrots & Beets
with Lemon Tahini Farro
Dukkah is an Egyptian toasty nut and spice blend, great for sprinkling on bread, stirring into dips, and tossing with roasted vegetables. It 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.
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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
- 1/4 cup pistachios, crushed in bag
- 6 oz farro
- 2 tbsp tahini
- 1 tbsp maple syrup
- 1 lemon, zested and juiced (divided)
- 1 cucumber, half chopped and half reserved for your own use
- 1/3 cup Cashewmilk Yogurt
- 0.25 oz cilantro, leaves and tender stems chopped
- 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, 20 to 25 minutes. Add beets, sprinkle with dukkah and pistachios, and continue to roast until fragrant, about 1 minute. (4-servings: use 2 tbsp olive oil)
Meanwhile, combine tahini, maple, 1 tbsp olive oil, 1 tsp warm water, as much lemon juice as you'd like, 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. (4-servings: use 2 tbsp olive oil, 2 tsp warm water, ½ 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. Serve with lemon tahini. Dig in! (TIP: If you don’t have a microwave, 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.
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