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
- 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
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.
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!