Carrot	g
Beetroot	g
Olive Oil	tbsp
Brown Sugar	tbsp
Salt & Pepper to taste
Orange Juice	tbsp
Ground Cinnamon	tsp
Honey	tsp
Handful Fresh Coriander
Orange Zest	tbsp
Feta Cheese	g
Tahini Paste	tsp
Skyr Yoghurt	tbsp
Lemon Juice	tbsp
Sesame Oil	tsp

1. For the dip mix skyr, tahini, squeeze of half a lemon and salt and pepper to taste . Add few drops of sesame oil.
2. Peel carrots and cut cooked beetroot on quarters.
3. Preheat the oven on 180 °C. Place the baking sheet on a baking tray and spread carrots and beetroot.
4. In a small bowl mix as follows: olive oil, orange juice, orange zest, brown sugar, cinnamon, salt and pepper, honey. Using basting brush coat carrots and beetroot with prepared mixture.
5. Place the veggies in the oven and bake for 20 minutes ( be careful that it is not burning so lower the heat if needed ). It is done when carrots are soft.
6. Take out the tray with veggies and let it cool down a bit.
7. In the meantime, chop fresh coriander and crumble feta, sprinkle over veggies. Serve with tahini skyr dip.

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