Even though we’re heading into summer, I like to think of ways to add a seasonal touch to vegetables we’ve come to enjoy over the colder months. Adding a cooling and refreshing yogurt dressing to these crispy root veggies is the perfect way to welcome the sun. With the final addition of dry-roasted pine nuts, there's no question that you’ve taken this salad to the next level. 

9 Ingredients

  • 5 carrots, roughly chopped
  • 4 beets, peeled and cut into eighths
  • 3 thyme sprigs
  • Pinch salt
  • 3 tablespoons olive oil
  • 1 tablespoon pine nuts
  • 1/2 cup whole-fat Greek yogurt
  • 3 mint leaves, finely chopped
  • 1 tablespoon lemon juice

Nutrition Facts

    For 1 serving out of 4
  • Calories 191
  • Protein 5 g
  • Carbs 15 g
  • Fiber 4 g
  • Sugars 9 g
  • Sodium 181 mg
  • Fat 14 g
  • Saturated 2 g
POWERED BY Edamam

Directions

<ol> <li>Preheat oven to 400 degrees.</li> <li>Spread carrots and beets evenly on a roasting pan. Tuck thyme sprigs among them. Sprinkle with salt, drizzle with oil, and toss vegetables with your hands to coat.</li> <li>Place in the oven for 45 to 50 minutes, or until veggies are easily pierced with a knife.</li> <li>Bring a small frying pan to medium-high heat and dry-roast (without oil) pine nuts for 2 minutes until golden.</li> <li>In a small bowl, combine yogurt, mint, and lemon juice.</li> <li>Arrange roasted veggies out on a platter or cutting board and liberally dollop with yogurt sauce. Top with pine nuts.</li></ol><p><em>Recipe reprinted with permission from</em> <a href="http://www.amazon.com/exec/obidos/ASIN/1476796890" target="_blank">Dude Food: A Guy's Guide to Cooking Kick-Ass Food</a> <em>(Simon &amp; Schuster) by Daniel Churchill.</em></p>

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