Roasted Carrots & Beets With Crispy Buckwheat & Dill Yogurt
★★★★★
PREP TIME
10 minutes
COOK TIME
1 hour
SERVES
4
Ingredients
1 pound
carrots, washed and cut into 2-inch pieces
1 pound
beets, washed, peeled, and cut into wedges (see Author Notes)
1/2 teaspoon
caraway seeds
1/2 teaspoon
salt (I use Morton’s kosher)
1/4
raw buckwheat groats
1/2 cup
full-fat plain yogurt
5 sprigs
dill, finely chopped
1
orange, zest only
1
lemon, zested and juiced
Instructions
- Heat the oven to 400°F. Line 2 sheet pans with foil, leaving an overhang of 1/2 inch or so around the edges.
- Toss the carrots, beets, caraway, and salt in a big glug of olive oil to coat. Spread out the roots on a foil-lined sheet pan. Roast until the roots are tender when pierced with a knife, about 35 minutes.
- Meanwhile, dress the buckwheat groats in a big glug of olive oil and pinch of salt and transfer to another foil-lined baking sheet and bake until crispy and golden brown, 15 to 20 minutes.
- While both are in the oven, combine the yogurt, dill, orange zest, lemon zest, and lemon juice with a big pinch of salt and black pepper. Taste and adjust as needed.
- To serve: Distribute the vegetables onto a plate or platter. Dollop the dill yogurt all over. Scatter the crisped buckwheat on top. Serve warm or room temperature.
