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Caraway-roasted beets and carrots

With Creamy Citrus Vinaigrette - Pistachios - Cilantro

 

Roasted Beets and Carrots

  • 1 1/2 tablespoons extra-virgin olive oil

  • 1 tablespoon white wine vinegar

  • 2 teaspoons caraway seeds, toasted and ground

  • 1/4 teaspoon kosher salt

  • 2 1/2 cups 1/2-inch-diced red beets (about 1 pound)

  • 2 cups 1/2-inch-diced golden beets (about 12 ounces)

  • 1 cup 1/2 - inch-diced orange carrots (about 8 ounces)

  • 1/2 cup 1/2-inch-diced yellow carrots (about 4 ounces)

Creamy Citrus Vinaigrette

  • 1/3 cup silke tofu

  • 2 tablespoons fresh navel orange juice

  • 1 teaspoon finely grated lemon zest

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons white wine vinegar

  • 1 tablespoon dark agave nectar

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon minced garlic

  • 1/4 teaspoon kosher salt

  • 3 tablespoons extra virgin olive oil

  • freshly ground white pepper

To Finish:

1/2 cup roasted salted pistachios, chopped

1/4 cup packed coarsely chopped fresh cilantro, plus 1/2 cup loosely packed whole fresh cilantro leaves

Method

Make the roasted beets and carrots : Preheat the oven to 375ºF. Line two baking sheets with parchment paper

In a large bowl, combine the olive oil, vinegar, caraway, and salt and mix well. Add the beets and carrots and toss well with clean hands to combine.

Pour the vegetables onto the prepared baking sheets, spread them into one layer, tightly cover the baking sheets with aluminum foil, and roast until just tender, about 45 minutes. Remove the foil and roast for 15 minutes more, stirring every 5 minutes. Remove from the oven and let cool.

Make the citrus vinaigrette: While the vegetables are roasting, in a blender, combine the tofu, orange juice, lemon zest, lemon juice, vinegar, agave, mustard, garlic, and salt Blend until smooth. With he blender running, slowly pour in the olive oil through the hole in the lid and blend until emulsified. season with white pepper and set aside until ready to serve.

To serve, arrange four wide-mouth jars on a work surface. Pour 2 tablespoons of the dressing into each of the jars and evenly divide the beets and carrots among them. Top each jar with 2 tablespoons among the jars. Serve immediately or cover the jars and refrigerate until ready to serve

Recipe shared with permission from Bryant Terry. I could not recommend his new cookbook Vegetable Kingdom more highly. We are not vegan and cook from this book every week. Please support him + your local bookshop by ordering a copy for yourself!