Beetroot & carrot fritte...
2019-04-10
Packed with Vitamin C, potassium, manganese, fibre and loads more, beetroot is a...
Roast root veg ribbon stacks
Prep 20 mins
Cooking 20 mins
Serves 2-4
Want to make ordinary root vegetables positively gourmet – in under 30 minutes? Your veggie peeler, a splash of olive oil and a dash of Naturals Vegetable and Savoury Seasoning is all you need! These roast root vegetable ribbon stacks are perfect just as is or as a side to a juicy steak, chicken or fish. But why not take three minutes more and whip up a fresh lemon and dill yoghurt dressing for them too?
What you will need
- Selection of seasonal root vegetables
- Extra virgin olive oil
- Dusting of Vegetable & Savoury
- Cup of plain yoghurt
- Zest of a lemon
- 1 Tbsp chopped dill
Method
Preheat your oven to 200º C. Line a baking tray with non-stick baking paper. Use your vegetable peeler to turn the vegetables into ribbons. You could peel them first, but we didn’t because so much of the goodness is right under the skin. Drizzle with olive oil (you really don’t need much) and dust with our Naturals Vegetable & Savoury Seasoning. Toss to ensure everything is coated. Form high palm-sized piles on the baking paper and place in the oven for 20-25 minutes until the vegetables are cooked. Serve right away.
Make the yoghurt dressing while the veggie stacks are roasting. Simply add the zest of a lemon and a tablespoon of chopped dill to a cup of plain yoghurt and allow to infuse.
Recipe & photography by food stylist and blogger of everything yum, Lizet Hartley: http://www.melkkos-merlot.co.za
