Roasted root salad with toasted seeds

Yield: 4 servings

Roasting brings out the essential sweetness in root vegetables, a dressing with horse radish adds a pleasant spiciness to the roasted root salad with toasted seeds

Ingredients

SALAD

• 300 grams mixed root vegetables, like soup vegetables or beetroot, rutabaga, golden ball, carrots of any color, fennel
• oil
• salt
• 2 tablesp. mixed seeds; pumpkin seeds, sesame seeds, sunflower seeds, toasted

DRESSIG

• 1 tablesp. horseradish
• 1 tablesp. sugar beet syrup
• 3 tablesp. vinegar
• oil
• water if needed
• 1 apple, cored, grated
• salt
• nigella seeds
• chives

Method

1. Wash vegetables and cut into nice pieces.
2. Sprinkle with oil and salt and marinate for about 30 minutes.
3. Preheat oven to 180 °C/360 °F and roast vegetables for about 20 – 30 minutes nearly tender, cool.
4. Mix all ingredients to make a dressing.
5. Put vegetables into a bowl and marinate with dressing, then place on a platter and garnish with chives and toasted seeds.
6. Enjoy roasted root salad with toasted seeds

total time: 45 minutes
prepararion time: 15 Minuten
cooking/bakin time: 20 minutesn