Ingredients

The following ingredients have 8 Servings
  • 2 lbs potatoes
  • 14 ozs carrots
  • 14 ozs Parsnips
  • 2 Beets (about 14 ounces)
  • 3 Tbsps olive oil
  • salt
  • peppers
  • 9 ozs creamy Sour cream
  • 4 ozs Yogurt (low-fat)
  • 3 Tbsps mineral water
  • 3 tsps Fresh herbs
  • 0.5 lemon
  • 1 pinch cane sugar

Instruction

  • 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 the middle rack of preheated oven at 400°F until browned and caramelized, about 25 minutes.
  • Meanwhile, mix together the sour cream and yogurt in a small bowl. Stir in the mineral water and herbs.
  • Squeeze out the lemon juice. Season the quark mixture with salt, pepper, sugar and lemon juice. Serve the vegetables with the dip.