In the kitchen with MyTrela
Roast rounds of beetroot, carrot, celeriac and parsley root
Four root vegetables are roasted with rapeseed oil, salt and pepper. The method is simple: rounds are arranged in an ovenproof dish.
1 serving
Ingredients
Ingredient amounts cover the entire recipe. Weigh the ingredients in grams as listed.
- Beetroot100 g
- Carrot120 g
- Celeriac120 g
- Parsley root80 g
- Rapeseed oil20 g
- Salt1 g
- Black pepper1 g
Preparation
- Slice beetroot, carrot, celeriac and parsley root into rounds. Rub with rapeseed oil and arrange in an ovenproof dish.
- Add salt and pepper, then roast for 40 minutes at 180°C.
Total preparation time has not been confirmed.
Nutritional values
Nutritional values for this recipe have not been confirmed, so we do not provide calories or macronutrients.
About this recipe
Developed by MyTrela with AI assistance. The recipe has not been verified in a kitchen trial. The image is an illustration generated for MyTrela. The illustration shows a serving suggestion.
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