Servings:
pieces

Roasted Cinnamon Carrots and Beetroot

It is not uncommon to bake carrots with cinnamon, but beetroot with cinnamon and feta cheese on top? HELL YEA! Low carb dinner, veggie dinner or just a side dish. Up to you.
Prep Time:
15 min
Cook Time:
20 min
Total Time:
35 min
Ingredients (Servings: pieces)
Carrot
g
Beetroot
g
Olive Oil
tbsp
Brown Sugar
tbsp
Salt & Pepper to taste
Orange Juice
tbsp
Ground Cinnamon
tsp
Honey
tsp
Handful Fresh Coriander
Orange Zest
tbsp
Feta Cheese
g
Tahini Paste
tsp
Skyr Yoghurt
tbsp
Lemon Juice
tbsp
Sesame Oil
tsp
Preparing In The Kitchen
  1. For the dip mix skyr, tahini, squeeze of half a lemon and salt and pepper to taste . Add few drops of sesame oil.
  2. Peel carrots and cut cooked beetroot on quarters.
  3. Preheat the oven on 180 °C. Place the baking sheet on a baking tray and spread carrots and beetroot.
  4. In a small bowl mix as follows: olive oil, orange juice, orange zest, brown sugar, cinnamon, salt and pepper, honey. Using basting brush coat carrots and beetroot with prepared mixture.
  5. Place the veggies in the oven and bake for 20 minutes ( be careful that it is not burning so lower the heat if needed ). It is done when carrots are soft.
  6. Take out the tray with veggies and let it cool down a bit.
  7. In the meantime, chop fresh coriander and crumble feta, sprinkle over veggies. Serve with tahini skyr dip.
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