← All recipes

🥗 Roasted Carrots and Beetroot with Yogurt-Egg Salad

264 kcal · 30 min · 4 servings

Ingredients

• 400 g beetroot
• 400 g small carrots
• olive oil
• pepper (from the mill)
• 6 eggs
• 1 small shallot
• 1 tbsp capers (jar)
• 1.5 tbsp freshly chopped parsley
• 2 tbsp plain yogurt
• 1 dash lemon juice
• sea salt

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Peel the carrots and the beetroot.
3. 3. Remove the green tops from the carrots.
4. 4. Cut the beetroot into wedges.
5. 5. Cut the carrots in half diagonally.
6. 6. Mix the prepared vegetables in a bowl.
7. 7. Spread the vegetables on a baking sheet.
8. 8. Season the vegetables with black pepper.
9. 9. Drizzle the vegetables with a little olive oil.
10. 10. Place the baking sheet in the preheated oven.
11. 11. Bake the vegetables for about 40 minutes.
12. 12. Boil the eggs until hard-boiled.
13. 13. Peel the cooled eggs.
14. 14. Cut the eggs into small cubes.
15. 15. Peel the shallot.
16. 16. Finely chop the shallot.
17. 17. Take a bowl for the salad.
18. 18. Add the capers to the bowl.
19. 19. Add the chopped parsley to the bowl.
20. 20. Add the yogurt to the bowl.
21. 21. Add one tablespoon of oil to the bowl.
22. 22. Add the diced eggs to the bowl.
23. 23. Add the chopped shallot to the bowl.
24. 24. Gently mix all ingredients together.
25. 25. Season the mixture with salt.
26. 26. Season the mixture with black pepper.
27. 27. Add a splash of lemon juice.
28. 28. Fill the salad mixture into glasses.
29. 29. Garnish the salad with fresh parsley.
30. 30. Take the vegetables out of the oven.
31. 31. Let the vegetables cool down to lukewarm.
32. 32. Season the cooled vegetables with sea salt.
33. 33. Serve the vegetables on plates.
34. 34. Add the salad to the plates.

Nutrition per serving

• kcal: 264
• Protein: 13 g · Fett/Fat: 16 g · Carbs: 17 g