Servings 6



1/2 cup plain Greek yogurt

Juice and zest of one lime

3 large beets, scrubbed

3 large carrots, peeled

3 large parsnips, peeled

1/4 cup olive oil

1/2 teaspoon

1 tablespoon sesame seeds

1/2 teaspoon garlic powder



Preheat oven to 375 degrees. Line a sheet pan with parchment paper or foil.

Combine yogurt, lime juice and zest in a small bowl; set aside.

With a mandolin or a very sharp knife, thinly slice the beets, and slice the carrots and parsnips on the bias.

Do not mix the vegetables together, as they have different cooking times.

Keeping vegetables separate, combine with olive oil in a bowl; mix thoroughly.

Arrange vegetables a single layer on the sheet pan, making sure the slices aren’t touching. Sprinkle vegetables evenly with salt, sesame seeds and garlic powder.

Bake until the vegetables are crisp; the beets will be crisp first, in about about 25-30 minutes. Be sure to watch closely after 25 minutes, as they can burn quickly.

The Parsnips will be crisp in about 30-40 minutes, and the carrots will be crisp shortly there after.

Cool on a wire rack and serve with yogurt dip.