Roasted Carrots and Beetroot with Egg Capers Salad

Ingredients

• 400 g beetroot
• 400 g small carrots
• olive oil
• Pepper (freshly ground)
• 6 Eggs
• 1 small Shallot
• 1 tbsp capers (jarred)
• 1.5 tbsp freshly chopped parsley
• 2 tbsp natural yogurt
• 1 splash Lemon juice
• Sea salt

Instructions

1. 1.

   Preheat the oven to 200°C with top and bottom heat.

2. 2.

   Peel, clean, cut beetroot into strips and halve carrots diagonally. Toss vegetables, season with pepper, drizzle olive oil, spread on a baking tray and roast for about 40 minutes.

3. 3.

   Meanwhile peel eggs and dice them small. Peel shallot and finely chop. Gently mix capers, parsley, yogurt, 1 tbsp oil and eggs; season with salt, pepper and lemon juice. Fill glasses and garnish with parsley.

4. 4.

   Remove roasted vegetables from oven, let cool slightly, season with sea salt and serve on plates alongside the salad.