Roasted vegetables with cottage cheese sauce

INGREDIENTS

• 400 g sweet potatoes
• 400 g red beets
• 400 g spreadable low-fat cottage cheese
• 1/4 tsp salt
• fresh herbs (basil/cilantro/chives…)
• 1 tsp preserved horseradish
• 1 tsp olive oil
• seasoning for salads or potatoes

METHOD

1. Peel and chop the sweet potatoes and red beets into small pieces.
2. Place the vegetables on a baking tray lined with parchment paper.
3. Lightly spray them with oil and sprinkle with potato or salad seasoning.
4. Bake the vegetables at 190 degrees Celsius (using both upper and lower heating) for about 20-30 minutes until golden. You can turn them halfway through baking.
5. Meanwhile, mix the cottage cheese with horseradish, salt, and finely chopped herbs in a bowl.
6. Serve the roasted vegetables warm with the sauce, and you can also add some sprouts if you like.