Baking the root vegetables in the oven is easy and also provides a tasty accompaniment to both meat and fish. It tastes so good, that it could almost be eaten without more accessories.
Here I have used, small, delicious potatoes, beets, yellow beets, red onions. The potatoes and onions are divided into boats and the beets into cubes. I drizzle over some olive oil, season and bake them in a refractory form. First at 300 degrees, until there is some speed, then I reduce to 150 degrees and bake them until the color starts to get nice and golden.
Here I have also fried some self-picked chanterelles in butter in the frying pan and mixed everything when serving (the butter too).