Colorful Roasted Vegetables

Ingredients

• 4 purple carrots
• 3 Carrots
• 3 beetroot or yellow beetroot (300–375 g)
• 0.5 onion
• 1 clove of garlic
• 2 tbsp walnuts (à 15 g)
• 2 tbsp olive oil
• Sea salt
• Pepper
• chili flakes
• 0.5 tsp ground cumin
• 250 g skyr
• 1 handful of herbs (à 5 g)
• 2 tbsp Flaxseed oil
• 1 grapefruit
• 1 small bunch of cress

Instructions

1. 1.

   Clean, peel, wash and cut the carrots and beets into sticks. Peel and slice the onion. Peel and chop the garlic. Roughly chop the walnuts.

2. 2.

   Place the vegetables, onion slices, garlic and nuts in a baking dish. Drizzle the colorful roasted vegetables with olive oil, season with salt, pepper, chili and cumin, and bake in a preheated oven at 200 °C (180 °C convection; Gas: Mark 3) for 20–25 minutes, stirring occasionally.

3. 3.

   Meanwhile, whisk the skyr until smooth. Wash, dry, chop the herbs and mix them into the skyr. Season with spices, salt and pepper and stir in flaxseed oil.

4. 4.

   Peel the grapefruit, removing all the white pith, and cut out the pulp between the membranes. Cut the cress from the bunch, wash and dry it.

5. 5.

   Remove the colorful roasted vegetables from the oven, top with grapefruit segments, sprinkle with cress and serve with the skyr.