The perfect everyday-food in autumn.

At the latest in October i start to get cravings for this salad. It tastes unusual and as always: it is quick and easy.

Ingredients for 2 persons:

• 12 slices of Roastbeef
• 300 gr. carrots
• 300 gr. parsnip
• 300 gr. celery root
• 1 red onion
• 2 tablespoons olive oil
• salt
• 1/2 teaspoon thyme
• 1 dl chopped olives
• 1 dl roughly chopped basil
• 1/2 dl capers
• 1/2 dl oliveoil
• 70 gr. spinach
• 400 gr. cocktail tomatoes, cut in halves

Preparation:

Preheat the oven to 225 degrees C.

Peel and cut the root vegetables in dices. Spread on a baking tray and drizzle over olive oil. Add salt and thyme and blend the whole lot well. Roast in the middle of the oven for about 25 minutes.

Salsa:

Blend olives, capers, basil and olive oil to a salsa.

Take out the root vegetables from the oven and mix with the spinach and cocktail tomatoes.

Dish up on a big serving plate, put the slices of Roastbeef on top and drizzle the salsa all over the salad. The taste is just awesome!

Enjoy!