Ingredients
- 4 raw red beets
- 4 carrots - if possible in different colors
- 2 turnips or 6 Jerusalem artichokes
- 3 red onions
- 2 beetroot chioggia
- 2 tbsp rapeseed or olive oil
- 1 tbsp of honey
- 150 g of cooking wheat
- 4 handfuls of baby spinach leaves
- vinaigrette - prepared to your taste
Preparation
- Preheat the oven to 180°. Cut all the vegetables (except the chioggia beets) in not too fine pieces. Place them in an ovenproof dish and sprinkle with oil and honey. Season with pepper and salt.
- Bake for 40 minutes, basting with the juice from time to time. When tender, take them out and let them cool down a bit.
- Meanwhile, wash the spinach, peel the chioggia beets and cut them into thin slices.
- Cook wheat in salted water until tender. Once cooked, combine wheat, vegetables, spinach and chioggia. Drizzle with vinaigrette. And that's it!
Notes
Recipe inspired by the book "So schmeckt Schweden" , found in Hamburg during the holidays....
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