for 4 people

Vegetables

600 g	beetroots, cut into approx. 4 cm pieces
600 g	Blaue St. Galler potatoes (blue potatoes), cut into approx. 4 cm pieces
2 tbsp	olive oil
¼ tsp	nutmeg
1 tsp	salt
a little	pepper

Cashew dressing

3 tbsp	cashew cream
½ dl	water
1	lemon, 2 tbsp juice
½ tsp	salt
a little	pepper

To serve

50 g	caper berries, halved lengthwise
50 g	Parmesan by the piece, finely sliced

How it's done

Vegetables

In a bowl, mix the beetroot with all the other ingredients up to and including the pepper, spread on a baking tray lined with baking paper.

To bake

Approx. 40 mins. in the centre of an oven preheated to 200 °C.

Cashew dressing

Whisk the cashew butter, water and lemon juice in a bowl, season.

To serve

Plate up the beetroot and potatoes, drizzle with the cashew dressing, top with the caper berries and parmesan.

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