McMoe's winter oven-baked vegetables with feta dip

Ingredients for 4 servings:

• 800 g beetroot, fresh
• 600 g potato(s), waxy
• 1 bunch of spring onions
• ½ tsp marjoram, shredded
• 1 tsp fennel seeds
• 3 tbsp olive oil
• 2 tbsp white balsamic vinegar
• some salt
• some pepper, mixed, from the mill
• some sugar
• some olive oil for the baking tray
• 200 g feta cheese
• 40 g green olives, pitted
• 150 g whole milk yogurt
• 1 tsp lemon zest
• 2 tsp honey
• some feta cheese (cubes)
• some marjoram

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Seasoned beetroot and potato wedges from the tray with a fresh and sweet feta yogurt dip

Preheat the oven to 180°C. Peel the beetroot (wearing disposable gloves is recommended, as otherwise unsightly stains will be left on your skin) and cut into wedges. Peel the potatoes, rinse them, and cut them into wedges. Trim and rinse the spring onions and cut them diagonally into 2 cm pieces. In a bowl, mix the potato wedges and spring onion pieces with marjoram, fennel seeds, a little olive oil, and a little white balsamic vinegar. Season with salt and a few turns of freshly ground pepper. Spread everything on a baking tray greased with a little olive oil. Season the beetroot wedges in a bowl with a little olive oil, a little white balsamic vinegar, a little salt, a few turns of freshly ground pepper, and a little sugar, and add them to the potato mixture on the baking tray. Bake everything in the preheated oven for about 35 to 40 minutes. For the dip, lightly mash the feta cheese in a bowl with a fork. Roughly chop the olives and add them to the feta cheese in the bowl along with the yogurt and lemon zest. Stir everything together. Season the dip with a little salt (use it sparingly, as the feta is salty), a few grinds of freshly ground pepper, lemon zest, and honey. Remove the vegetables from the oven, divide them among plates, garnish with some feta cubes and herbs, and serve with the feta dip. Serve with fresh baguette or flatbread.