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Maple and Garlic Roasted Carrots with a Beet Smear

Serves two


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


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


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


  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.
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