Root vegetables from the oven with Fetadip

Name: Root vegetables from the oven with Fetadip
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 140 g dried tomatoes (in oil; glass); 500 g Carrots; 250 g Parsnips; 500 g small red beets; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 80 g Kalamata olives (without stone); 3 Branch/s Rosemary; 1 Organic Lemon; 2 TABLESPOONS Pine nuts; 200 g Feta; 300 g Whole milk yoghurt

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

Peel and chop a few carrots, parsnips and beetroot and put them in the oven. And while the vegetables are cooking, the dip is mixed.

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

140 g dried tomatoes (in oil; glass)
500 g Carrots
250 g Parsnips
500 g small red beets
7-10 Tbsp Salt
7-10 Tbsp Pepper
80 g Kalamata olives (without stone)
3 Branch/s Rosemary
1 Organic Lemon
2 TABLESPOONS Pine nuts
200 g Feta
300 g Whole milk yoghurt

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Drain the tomatoes in a sieve, collecting 3-4 tablespoons of oil. Coat a baking tray with a little tomato oil. Cut the tomatoes into small pieces.
2
Peel, wash and cut carrots and parsnips into pieces. Wash, peel (wear disposable gloves - they stain strongly!) and cut the beetroot into small pieces. Spread the carrots, parsnips and beetroots on the tray. Sprinkle with remaining oil, season with salt and pepper. Bake in a hot oven for 45-50 minutes.
3
After about 25 minutes, spread tomatoes and olives on the vegetables. Wash the rosemary, dab dry, remove the needles and chop coarsely. Wash the lemon hot, dry and finely grate the peel.
4
About 10 minutes before the end of the baking time, sprinkle rosemary and pine nuts over the vegetables.
5
For the dip, crumble feta coarsely. Finely puree the feta and yoghurt with a hand blender. Season to taste with salt and pepper. Remove oven vegetables from the oven. Sprinkle with lemon peel and serve with the dip.