Roasted Beets and Carrots with Quinoa & Pistachio Cream

Roasted root vegetables on a bed of quinoa and lentils, and drizzled with the creamiest, dreamiest savoury pistachio cream sauce. Perfect hot or cold.

1 pound/500g (about 2 large) beets (tops intact and trimmed to 1-inch), sliced into quarters
1 pound/500g (about 4 large) carrots, peeled and cut into sticks (4-inches x ½-inch)
1 cup uncooked quinoa
1 cup cooked green lentils or black lentils or chickpeas

Pistachio Cream:
½ cup mild fresh herbs such as basil, mint, or cilantro (I used mint), tightly-packed
1/3 cup water
¼ cup raw, shelled, unsalted pistachios
2 tbsp extra-virgin olive oil
1 tbsp lemon juice
1 tbsp red wine vinegar
1 clove garlic, peeled

View the full recipe at Clean Wellness →