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The roasted beetroot and our beautifully coloured baby carrots are warm and savoury, and by generously sprinkling the salad with pomegranate seeds, you add a whole load of freshness and a lovely crunch. - Directly to... - - [Ingredients](https://eat-me.euwest01.umbraco.io/en/recipes/roasted-beetroot-and-baby-carrots-with-pomegranate-and-garlic-yoghurt#ingredients) - [Preparation method](https://eat-me.euwest01.umbraco.io/en/recipes/roasted-beetroot-and-baby-carrots-with-pomegranate-and-garlic-yoghurt#preparation-method) ## Ingredients ### Roasted beetroot and baby carrots - *500* g raw beetroot - *3* olive oil - *200* g EAT ME coloured baby carrots - *1* a clove of garlic - *250* g Greek yoghurt - *2* oranges - *1* liquid honey - *1* EAT ME pomegranate - *40* g unsalted pistachios - *15* g flat-leaf parsley ## **EAT ME** products in this recipe - [EAT ME Mini carrots](https://eat-me.euwest01.umbraco.io/en/products/vegetables/mini-carrots) - [EAT ME Pomegranate](https://eat-me.euwest01.umbraco.io/en/products/exotic-fruit/pomegranate) Keep screen on ## Preparation method 1. Preheat the oven to 200 °C. Line 2 baking trays with baking paper. 2. Peel the beetroots and cut them into wedges about 2 cm thick. Spread them out on one of the baking trays and toss them with 1 tablespoon of olive oil and a little salt and pepper. Roast the beetroots for 20 minutes in the centre of the oven. 3. Meanwhile, trim the baby carrots. Cut any thick ones in half lengthways. Toss the carrots with 1 tablespoon of olive oil, salt and pepper on the other baking tray. 4. Give the beetroot a stir. Place the baking tray with the carrots next to the beetroot in the oven and roast the vegetables for a further 20–25 minutes, until tender and golden brown around the edges. 5. Crush the garlic into the yoghurt. Mix well and season to taste with salt and pepper. 6. Cut off the top and bottom of the oranges. Then cut away the peel and the white pith from top to bottom. Cut out the segments between the membranes and collect the juice. Squeeze the remaining juice from the membranes too. 7. Mix the honey with 1 tablespoon of the collected orange juice and the remaining tablespoon of olive oil. Season the dressing with salt and pepper. 8. Cut the pomegranate in half. Hold one half with the cut side facing upwards over a bowl and tap the skin firmly with a wooden spoon so that the seeds fall out. Remove any white membranes. Repeat with the other half. 9. Coarsely chop the pistachios and pluck the leaves from the flat-leaf parsley. 10. Spread the garlic yoghurt over a large serving dish. Arrange the roasted beetroot, baby carrots and orange segments on top. Drizzle with the honey dressing and sprinkle generously with the pomegranate seeds, pistachios and parsley. Enjoy! - Tags: - - [Mini carrots](https://eat-me.euwest01.umbraco.io/en/recipes?q=Mini+carrots) - [Pomegranate](https://eat-me.euwest01.umbraco.io/en/recipes?q=Pomegranate) - [Side dish](https://eat-me.euwest01.umbraco.io/en/recipes?type-of-dish=side-dish) - [Christmas recipes](https://eat-me.euwest01.umbraco.io/en/recipes?theme=christmas-recipes) - [Party recipes](https://eat-me.euwest01.umbraco.io/en/recipes?theme=party-recipes) - [Easy](https://eat-me.euwest01.umbraco.io/en/recipes?level-of-difficulty=easy) - [High in fiber](https://eat-me.euwest01.umbraco.io/en/recipes?special-wishes=high-in-fiber) - [Vegetarian](https://eat-me.euwest01.umbraco.io/en/recipes?special-wishes=vegetarian) - [High in unsaturated fats](https://eat-me.euwest01.umbraco.io/en/recipes?special-wishes=high-in-unsaturated-fats) ## Nutrition value per person/bite - kcal - 365 - protein - 8 gr - fat - 19 gr - - saturated - 6 gr - carbohydrates - 43 gr - - sugars - 30 gr - fibers - 10 gr Share this recipe: - Share this page ## Even more delicious treats from EAT ME [Side dish 25 min. preparation Waiting time: 20 mins.Green bean salad with pickled red onion, olives and walnuts](https://eat-me.euwest01.umbraco.io/en/recipes/green-bean-salad-with-pickled-red-onion-olives-and-walnuts) [Side dish, Appetisers and snacks 10 min. preparationEasy guacamole](https://eat-me.euwest01.umbraco.io/en/recipes/easy-guacamole) [Lunch, Starter, Side dish, Appetisers and snacks, Brunch 30 min. preparationCrostini with cream cheese, figs and pomegranate seeds](https://eat-me.euwest01.umbraco.io/en/recipes/crostini-with-cream-cheese-figs-and-pomegranate-seeds) [Side dish, Appetisers and snacks 10 min. preparationStuffed figs with gorgonzola, walnut and honey](https://eat-me.euwest01.umbraco.io/en/recipes/stuffed-figs-with-gorgonzola-walnut-and-honey) [Lunch, Side dish, Salads 20 min. preparationSalad with figs, parma ham and mozzarella](https://eat-me.euwest01.umbraco.io/en/recipes/salad-with-figs-parma-ham-and-mozzarella) [Side dish 15 min. preparationGrilled green asparagus with lime, parmesan and pine nuts](https://eat-me.euwest01.umbraco.io/en/recipes/grilled-green-asparagus-with-lime-parmesan-and-pine-nuts) [Side dish 25 min. preparationPasta salad with green asparagus and sugar snaps](https://eat-me.euwest01.umbraco.io/en/recipes/pasta-salad-with-green-asparagus-and-sugar-snaps) [Lunch, Side dish, Snacks, Brunch 15 min. preparationKiwi salad with avocado, feta & red onion](https://eat-me.euwest01.umbraco.io/en/recipes/kiwi-salad-with-avocado-feta-red-onion) [Lunch, Side dish, Brunch 15 min. preparation Oven time: 20 minGreen asparagus tart with tomatoes and basil](https://eat-me.euwest01.umbraco.io/en/recipes/green-asparagus-tart-with-tomatoes-and-basil) Previous Next - [More recipes](https://eat-me.euwest01.umbraco.io/en/recipes?type-of-dish=side-dish)