Fall salad with mustard dressing
Roasted vegetables with trout dip
Difficulty
Easy 👌20
min.
Preparation
35
min.
Baking
0
min.
Resting
Ingredients
| 2 | carrots |
| 2 | parsnips |
| 1 | beetroot |
| 1 | lemon (zest and juice) |
| 4 tbsp | olive oil |
| 100 g | smoked trout |
| 2 tsp | horseradish |
| 100 ml | coconut milk |
| 10 g | chives (finely chopped) |
| salt | |
| pepper | |
| olive oil for serving |
Metric
Imperial
Utensils
- oven
- vegetable peeler
- bowl
- fine grater
- cutting board
- knife
- baking sheet
- citrus press
Nutrition per serving
Cal
534
534
Protein
14 g
14 g
Fat
40 g
40 g
Carb
28 g
28 g
Step 1/3
- 2 carrots
- 2 parsnips
- 1 beetroot
- 1 lemon
- 4 tbsp olive oil
- salt
- pepper
- oven
- vegetable peeler
- bowl
- fine grater
- cutting board
- knife
Pre-heat oven to 200°C/390°F. Peel carrots and parsnips and quarter them lengthwise. Peel and halve beetroot, then cut into 1-cm/0.4-in. slices. In a bowl, combine the vegetables with lemon zest and olive oil. Season with salt and pepper.
Step 2/3
- baking sheet
Without overlapping, lay vegetables onto a baking sheet. Bake at 200°C/390°F for approx. 35 min.
Step 3/3
- 100 g smoked trout
- 2 tsp horseradish
- 1 lemon
- 100 ml coconut milk
- 10 g chives
- olive oil for serving
- salt
- pepper
- bowl
- citrus press
To make the dip, use 2 forks to pull apart trout fillet. Finely grate horseradish. Mix smoked trout, horseradish, lemon juice, and coconut milk in a bowl. Stir well to combine. Season with salt and pepper to taste. Drizzle the baked vegetables with some olive oil. Serve with finely chopped chives on top. Dip in and enjoy!
in Berlin