Colorful Oven Roasted Vegetables

Ingredients

• 800 g potatoes
• 400 g Carrots
• 400 g parsnips
• 400 g beetroot (2 beets)
• 3 tbsp olive oil
• Salt
• Pepper
• 250 g low-fat cream cheese quark
• 100 g yogurt (1.5% fat)
• 3 tbsp sparkling mineral water
• 3 tsp mixed herbs (frozen)
• 0.5 lemon
• 1 pinch cane sugar

Instructions

1. 1.

   Wash and peel potatoes, carrots, parsnips, and beetroot. Cut into strips or bite-sized pieces. (Use gloves for color safety.)

2. 2.

   Place all vegetables in a bowl, toss with oil, salt, and pepper. If desired, separate the beetroot to prevent staining other veggies.

3. 3.

   Line a baking sheet with parchment paper. Spread the vegetables on it and roast at 200 °C (180 °C fan) on the middle rack for about 25 minutes.

4. 4.

   Meanwhile, whisk quark and yogurt in a bowl. Fold in sparkling water and herbs.

5. 5.

   Squeeze lemon juice. Season the herb quark with salt, pepper, sugar, and lemon juice. Transfer roasted vegetables to a plate and serve with the quark.

6. 6.