Carrots, parsnips and beets.

1. Preheat the oven to 200C. Pour the beets with cold water, add a pinch of salt, bring to boil and cook on medium heat until tender 50 – 60 minutes. Ready beets to cool, peel and cut into small cubes.

2. Peel the carrots and parsnips and cut them on sharp sticks. If the core of Pasternak seems a bit wooden, it is better to cut. Vegetables can be baked immediately, but it is better to slightly boil first, so that the core was more creamy.

3. Throw carrots in boiling salted water, and after 2 minutes add the parsnips. Cook for another 2 minutes, drain the water and the vegetables dry on paper napkins. 4. Heat the pan on the stove (on top), pour a little vegetable oil and fry the vegetables so they slightly flushed. Remove the pan in the oven and bake the carrots and parsnips for 15-20 minutes, stirring occasionally so that they become crispy on all sides. Cooked vegetables sprinkle with salt and pepper.

5. With a whisk mix the mustard, sour cream and vinegar.

6. Slowly pour 100 ml of vegetable oil, continuing to whisk the sauce to get a smooth emulsion.

7. Add salt and pepper.

8. Mix half of the beets with the sauce.

9. Put lettuce on plates, top lay baked vegetables, add half a walnut, sprinkle with pieces of beet and top with sauce.