Baked Root Vegetable Salad

The best is if you use different colored beets and other root vegetables. Here served with trout baked in the oven.

INGREDIENTS:

Serves four people

2 red beets

2 medium potatoes

2 onions

3 carrots

1 rutabaga, cut into 4 pieces

1 parsnip

1 garlic

oil

salt and pepper

vinegar

fresh herbs, such as thyme and parsley

PREPARATION:

In winter there are very few tender greens, but root vegetables have always been a central part of Scandinavian cooking, and that is what we ate most of the year. Luckily they are at their best after a few months in the cellar.

Preheat oven to 400 degrees F/200 c.

Place all the vegetables in one layer in a large oven proof dish.

Bake for 1 hour, until all the vegetables are slightly charred on the outside.

When the vegetables are cool enough to handle, but still hot or warm, cut them into cubes. Sprinkle with herbs, salt and pepper, pour over oil and vinegar. Toss and adjust flavor.