Bagt Rodfrugtsalat med Yoghurt Dip (Baked Root Vegetable Salad with Yogurt Dip)

Instructions

1. Preheat the oven to 200°C (convection).
2. Scrub the beets and potatoes thoroughly to remove any dirt.
3. Wash the carrots and halve them lengthwise.
4. Keep the carrots, beets and potatoes separate to prevent color transfer.
5. Halve the beets and potatoes lengthwise, then cut them into 1 cm thick slices.
6. Place the carrots, beets and potatoes on separate baking trays lined with parchment paper.
7. Brush them with olive oil and sprinkle with salt.
8. Bake in the oven for about 30 minutes, until tender and lightly golden, but still with some bite.
9. In a bowl, combine the Greek yogurt, pressed garlic, lemon juice, salt and pepper.
10. Stir the ingredients together until well mixed.
11. Keep the dip refrigerated until serving.
12. Cool down the baked root vegetables and potatoes for a few minutes.
13. In a large bowl, combine the baked root vegetables and potatoes with the lettuce.
14. Drizzle a bit more olive oil over the salad and gently toss to ensure everything is well coated.