Colorful Roasted Vegetables
|Saturated Fat Acids||0.8 g|
|Sugar added||0 g|
|Bread exchange unit||2|
Rinse and peel potatoes, carrots, parsnips and beets. Cut into wedges or bite-sized pieces. (Wear gloves if desired to protect against staining from the beets.)
Place the vegetables in a bowl, toss with the oil and season with salt and pepper. If desired, season the beets in a separate bowl to keep the other from taking on red color.
Line a baking sheet with parchment paper. Spread the vegetables on the sheet and roast on middle rack of preheated oven at 200°C (fan oven 180°C, gas mark 3) (approximately 400°F/convection 350°F) until browned and caramelized, about 25 minutes.
Meanwhile, mix together the quark and yogurt in a small bowl. Stir in the mineral water and herbs.
Squeeze out lemon juice. Season the quark mixture with salt, pepper, sugar and lemon juice. Serve the vegetables with the curd.