Caraway-Infused Beetroot and Carrot Medley with Citrus Vinaigrette

1. Preheat and Prep

Begin by setting the oven to 375°F (190°C). Prepare two baking sheets by lining them with parchment paper.

2. Roasting the Roots

In a mixing bowl, whisk together 1½ tablespoons of olive oil, 1 tablespoon of white wine vinegar, ground caraway seeds, and ¼ teaspoon of kosher salt. Add the diced beets and carrots, tossing them with your hands to ensure an even coat of the seasoning. Lay out the seasoned vegetables in a single layer across the prepared baking sheets. Cover them tightly with aluminum foil and place in the oven to roast until they are tender yet firm, approximately 45 minutes. Then, remove the foil and continue to roast for an additional 15 minutes, giving them a stir every 5 minutes. Once done, set them aside to cool.

3. Citrus Vinaigrette

While the roots are roasting, prepare the vinaigrette. Blend the silken tofu, orange juice, lemon zest, lemon juice, 1 tablespoon of white wine vinegar, agave nectar, Dijon mustard, minced garlic, and ¼ teaspoon of kosher salt until smooth. With the blender still running, drizzle in 3 tablespoons of olive oil until the mixture is emulsified. Add freshly ground white pepper to taste and reserve the dressing.

4. Assembly

Take four wide-mouth jars and pour 2 tablespoons of the citrus vinaigrette into each. Layer the roasted beets and carrots evenly among the jars. Sprinkle 2 tablespoons of chopped pistachios over the vegetables in each jar, followed by an even distribution of coarsely chopped cilantro.