Grounding Roasted Roots With Herbed Jalapeño Yogurt Sauce

Grounding roasted roots with herbed jalapeño yogurt sauce is a beautiful and simple side dish that features a delicious dairy-free sauce. Our recipe today has been a frequent make during these times at home.

It’s still so cold here and Spring’s asparagus and radishes feel so far away. We made a tray of grounding roasted roots and then plated them up with a tangy, herb-y, slightly spicy, very creamy vegan yogurt sauce. The grounding roasted roots are tender, slightly sweet and caramelized and the sauce cuts through with brightness. It’s comfy and cozy but also fresh, nourishing and suggestive of the Spring flavours to come.

Ingredients:

ROOTS:

• 1 lb carrots (5 medium), peeled and chopped into 2-inch pieces
• ½ lb beets (3 medium/4 small) peeled and chopped into 1-inch wedges
• 1 tablespoon olive oil
• 1 ½ teaspoons za’atar spice
• sea salt and ground black pepper, to taste

YOGURT SAUCE:

• 1 cup mixed herbs, packed (I used parsley, dill & basil), plus extra for garnish
• 1 small jalapeño pepper, seeded and chopped (I left some of the seeds because I like the heat)
• 1 garlic clove, peeled
• 2 tablespoons shelled and salted pistachios, plus extra for garnish
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• sea salt and ground black pepper, to taste
• 1 cup thick non-dairy yogurt (see notes for recommendations)