1 1/2 lb / 750 g mixed roots (we used 1 sweet potato, 3 beetroots, 1 parsnip)
2 tbsp olive oil
1 tsp salt
Preheat the oven to 200°C / 400°F
and grease or place baking paper on two baking trays. Rinse the roots and scrub off any dirt. Trim off the edges, attach to a spiralizer and make noodles/ribbons/shoestrings (or use a julienne peeler or box grater). Drizzle with olive oil and salt and toss and mix so all root ribbons are combined. If you have very long ribbons, you can cut them with a scissor to make it easier to mix. Arrange the tangled ribbons into nests and place on the baking tray, make sure that there aren’t too many loose ribbons on the sheet or they will burn quicker. Roast for 25-30 minutes or until crispy on the outside but not yet burnt. While the roots are roasting, prepare the salad.