Ingredients
- 500g mixed baby carrots, peeled
- 5 pcs candy cane beetroot
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 2 tsp honey
- 2 garlic cloves, smashed
- 1/4 tsp cinnamon powder
- 1/2 cup Greek yoghurt
- 1/4 cup sour cream
- Small bunch, coriander
- Small bunch, parsley
Instructions
- Preheat oven to 200°C.
- In a large bowl, add 1 tablespoon of olive oil and add your carrots and beetroot.
- Line a baking tray with foil and add your carrots and beetroot and cook until tender, for 30 minutes approximately.
- In the meantime, in another bowl: Mix olive oil, vinegar, honey, garlic, cinnamon, and some salt & pepper. Set aside until the carrots and beets are cooked.
- Once the carrots and beets are cooked, remove from oven. Add the hot carrots to the olive oil-vinegar mixture. Chop the beets into large discs and add ’em to the olive oil-vinegar mix. Mix thoroughly and combine.
- For the herbed yoghurt: Mix the yoghurt, sour cream and herbs in a separate bowl.
- To assemble: Add the yoghurt onto a flat plate and then top it off with the carrots and beets.
Gouda Together 