June | 2017 | the petite beet

I made these recently and forgot to post them! Such an easy recipe, and a great side dish. I like to buy the thin whole carrots because I think they’re so pretty, but you can also slice large carrots into 2-4 pieces instead. Once roasted they’re soft and sweet with a slight char to them, and the spices pack a flavorful punch!

Ingredients: (serves 2)

Carrots:
7-10 petite whole carrots, or large ones sliced into thinner pieces
1 large garlic clove
1/2 teaspoon smoked paprika
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
Olive oil
Salt and pepper

Yogurt:
1/2 cup Greek yogurt
1 teaspoon fresh herbs (I had dill on hand, but parsley would be great too)
1/2 teaspoon lemon juice
Pepper

Preheat oven to 375 degrees. Place the carrots on a baking sheet and drizzle them with olive oil, followed by the garlic and all the herbs. Toss well to coat the carrots. Bake in oven for 40 mins, turning them halfway through. In the meantime, make the yogurt sauce by simply mixing together the Greek yogurt, herbs, pepper, and lemon juice. Carrots should be fork tender once cooked. Remove from oven and let cool for 5 minutes before serving with the yogurt.

It’s finally potato salad season! Thank goodness. Summertime makes me think of being home at my mom’s house with big containers of potato salad and pasta salad in the fridge, ready to be devoured by all of us kids (and grandkids) running through her house. It’s such a nostalgic food for me. I go back and forth between mayo and no mayo versions all summer, but I love them both. Last week I made this version with lots of fresh dill and apple cider vinegar. It’s a perfect side that goes with everything!

Ingredients: (serves 3-4)
4 large red potatoes, chopped into 1 inch chunks
1 large garlic clove, minced
1 small shallot, thinly sliced
1 1/2 tablespoons fresh dill, chopped
2 tablespoons apple cider vinegar (or more to taste)
Salt and pepper, to taste

Start by boiling the potatoes. You want them to be fork tender but not too soft otherwise they’ll crumble when you mix in the other ingredients. Once cooked through, add to a large bowl and toss in the rest of the ingredients, mixing well to coat the potatoes. I like to let mine sit for about 10 minutes to allow the potatoes to absorb the flavors, then I give it a taste and adjust as needed. Easiest potato salad ever!