EatSmarter exclusive recipe

Colorful Roasted Vegetables

Recipe development: EAT SMARTER
Colorful Roasted Vegetables

Colorful Roasted Vegetables - As tasty as fries, but much more colorful!

15 min.
40 min.
Ready in


for 8 servings
2 pounds
14 ounces
14 ounces
Beets (about 400 grams)
3 tablespoons
9 ounces
creamy Quark
4 ounces
3 tablespoons
3 teaspoons
1 pinch
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Kitchen utensils

1 Peeler, 1 Teaspoon, 1 Small knife, 1 Large knife, 1 Cutting board, 1 large Bowl, 1 Bowl, 1 Tablespoon, 1 Whisk, 1 Citrus juicer, 1 Baking sheet, 1 Parchment paper, 1 thin Rubber gloves

Preparation steps

Step 1/5
Colorful Roasted Vegetables preparation step 1

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.)

Step 2/5
Colorful Roasted Vegetables preparation step 2

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. 

Step 3/5
Colorful Roasted Vegetables preparation step 3

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.

Step 4/5
Colorful Roasted Vegetables preparation step 4

Meanwhile, mix together the quark and yogurt in a small bowl. Stir in the mineral water and herbs.

Step 5/5
Colorful Roasted Vegetables preparation step 5

Squeeze out lemon juice. Season the quark mixture with salt, pepper, sugar and lemon juice. Serve the vegetables with the curd.

Additional advice