Colorful beetroot and carrot oven-baked vegetables with cucumber yogurt

Ingredients for 4 servings:

• 1 kg beetroot, yellow beetroot and orange beetroot, mixed
• 1 kg carrot(s), colorful
• 2 tbsp lemon juice
• 1 tbsp fruit vinegar, e.g. B. Apple cider vinegar
• 1 tbsp oil, neutral
• 1 tbsp brown sugar
• salt and pepper
• e.g. cumin
• 1 cucumber(s)
• ½ pack of frozen dill
• 1 garlic clove(s)
• 200 g cream yogurt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Peel the beets and carrots and cut into bite-sized pieces. Arrange the vegetables in a roasting pan. Preheat the oven (electric oven: 200°C / fan oven: 180°C). Combine the lemon juice, vinegar, and oil and whisk with salt, pepper, and cumin. Drizzle the marinade over the vegetables. Place the dish on the middle rack of the oven and bake for about 45 minutes, until the vegetables reach the desired consistency. Turn occasionally. Peel the cucumber, then slice or grate it. Peel and press the garlic, then mix with the yogurt and dill and add the grated cucumber. Season with salt and pepper. Serve the salad with the roasted vegetables. One serving has 150 kcal.