Maple and Garlic Roasted Carrots with a Beet Smear

Serves two

Ingredients: 

• 8 Large Carrots (any kind)
• 5 Garlic Cloves
• 2 Tablespoons Avocado Oil
• 2 Tablespoons Maple Syrup (may substitute for honey)

Smear: 

• 4 Small to Medium Beets
• 1/3 Cup Yogurt

Topping:

• 1/3 Cup Chopped Pistachios
• A Few Sprigs of Fresh Parsley

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F.
2. Prepare the Carrots: Wash the carrots and peel them if desired. Cut them in half lengthwise and then into quarters. Place them in a casserole dish and coat them with avocado oil, maple syrup, and minced garlic. Bake for 40 to 45 minutes or until tender enough to pierce easily with a fork.
3. Prepare the Beets: Wash the beets and cut them into quarters. Steam or boil them for about 30 minutes or until they are tender enough to pierce easily with a fork.
4. Make the Beet Yogurt Spread: In a blender or food processor, combine the cooked beets with Greek yogurt and blend until smooth and creamy.
5. Prepare the Garnishes: Chop the pistachios and fresh parsley.
6. Assemble the Dish: Spread the beet yogurt mixture on the bottom of a serving plate. Arrange the roasted carrots on top of the beet spread. Sprinkle with chopped pistachios and parsley.
7. Serve and Enjoy: Serve the roasted carrots with beet yogurt spread immediately, and savor the delightful combination of flavors and textures.