Baked Beetroot & Rutabaga Wedges

I made baked beetroot & rutabaga wedges yesterday - a tasty dish, that is fast and easy to prepare. You can use any seasonal roots and vegetables you happen to have in your kitchen. Besides rutabagas and beetroot, I used a fairly large onion, some garlic, broccoli and a carrot. You can vary the dish easily with using different herbs and spices.

It is very seldom I find rutabaga (Swedish turnip) here in Denmark. Last weekent at Møn I found a beautiful rutabaga from a local farmer! I was apparently very delighted having found the rutabaga, and I immediately run to the farmers wife to ask, if they would be selling more rutabagas this fall - I was holding the last rutabaga from the wooden box in my hands. She smiled and asked, if I was from Norway. A Norwegian couple had visited the farm the day before, and they also were fairly excited about finding rutabagas! I told that I come from Finland, where you can find rutabagas from any local store. She smiled and told me, that yes, they are getting more rutabagas this fall.

 
The "Dukkah" seasoning mix suits really well to the baked root vegetables, as well as to bean and lentil dishes. Dukkah-Spice is a blend of sesame seeds, peanuts, salt, pepper, cumin, coriander, anise, fennel and thyme. When we visited Camilla Plum's farm this spring, I bought some organic Dukkah, which I use a lot in seasoning.

Ingredients:
 
a half rutabaga (Swedish turnip)
3 beetroots
a half broccoli
1 large onion
2 cloves of garlic
1 carrot
1.5 tablespoons Dukkah spice 
some olive oil
a pinch of salt

Instructions:

1. Peel the rutabaga, beets, onions, garlic and carrots and cut them into wedges / bars. Cut the broccoli as well.
2. Place the root vegetables in a baking paper-lined baking dish.
3. Pour some (50 ml) olive oil on top of root vegetables, sprinkle the seasoning, and stir the vegetables to mix the oil and the seasoning.
4. Bake in 180 Celcius degrees (350 F.) for about half an hour.

Baked Rutabaga & Beetroot Wedges makes a delicious sidedish or a light lunch. 
A fresh yogurt-based dressing would taste delicious together with the root wedges.