- 3 small beetroot
- 6 tbsp olive oil
- 1 small Hokkaido or butternut pumpkin
- 4 carrots
- 4 parsnips
- freshly ground black pepper
For the dip
- 400 ml canned mango
- 100 g mayonnaise
- 2 tsp hot paprika
- 1/2 tsp smoked paprika
Preheat the oven to 180°C. Line a baking tray with baking paper.
Peel the beetroot, cut into wedges, toss with 2 tbsp olive oil and spread out on the baking tray. Halve the pumpkin, remove the seeds and cut into wedges. Peel the carrots and parsnips and cut into quarters lengthways.
Toss the vegetables with the remaining olive oil and spread out on the baking tray. Season with salt and pepper and bake for 30-35 minutes until tender and lightly browned.
For the dip, drain the canned mango pieces and purée them until smooth. Mix with the mayonnaise and season with the paprikas and salt to taste. Arrange the root vegetables on plates and serve with the dip.