Ingredients
3 carrots
3 parsnips
3 beets
1 Tbs olive oil
1⁄2 tsp salt
3 kale stocks
2 tsp olive oil
1⁄4 tsp salt
Instructions
Peel and cut the root vegetables into bite-size pieces. Pour over 1 Tbs olive oil and 1/2 tsp salt and combine. It is a good idea to keep the beets for themselves so that they don’t color the other vegetables. Place on a cookie sheet and roast them at 180°C for about 30 minutes – until they are soft. Allow to cool. Remove the kale from the stems and finely chop. Combine the kale with 2 tsp olive oil and 1/4 tsp salt in a large bowl. Using your hands, massage the kale until it is soft and wilted. Set aside until the root vegetables have cooled. On a serving platter place part of the kale mixture. Carefully mix the remaining kale with the root vegetables and place on the platter.
Root Vegetable Dressing
Ingredients
1 1⁄2 dl Oatly iMat Fraiche (or other sour cream alternative)
1 1⁄2 dl oat or soy cream
1 Tbs dried, chopped onion
1 tsp onion powder
3⁄4 tsp salt
1⁄2 tsp yeast flakes, pulverized
1⁄2 tsp sugar
1⁄4 tsp parsley, dried
1⁄4 tsp paprika
1 pinch garlic powder
Instructions
To pulverize the yeast flakes, place them in a blender or coffee grinder. Combine all ingredients and allow to sit in the refrigerator for at least one hour before serving.