StarInfiniteFood

1: Preheat the oven to 425°F and line a sheet pan with parchment paper.

2: In a medium bowl, combine the beets with 1 1/2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Toss to coat and add to one half of the sheet pan.

3: In a separate medium bowl, combine the carrots with the remaining olive oil, salt, and pepper. Toss to combine and add to the other side of the sheet pan. Spread beets and carrots out separately, add thyme, and roast for 30-35 minutes, flipping halfway.

4: While the beets and carrots roast, make the whipped cottage cheese. In a food processor, combine cottage cheese, tahini, parsley, scallions, dill, salt, and pepper. Process until smooth and lumps are gone.

5: Serve the cottage cheese spread on a plate, top with roasted beets and carrots, and add fresh dill, parsley, sunflower seeds, and olive oil if using.