Vegan Smørrebrød with Roasted Root Vegetables & Apple-Horseradish Cream

Ingredients

• 8 slices Dark Rye Bread
• 2 medium Beets
• 2 medium Carrots
• 2 medium Parsnips
• 2 tablespoons Olive Oil
• 1 teaspoon Thyme
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• about 113 g Vegan Cream Cheese
• 1/2 medium Apple
• 1 tablespoon Horseradish
• 1 teaspoon Lemon Juice
• 2 tablespoons Fresh Dill

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2Chop beets, carrots, and parsnips into small, bite-sized pieces.
3. 3Toss the root vegetables with olive oil, thyme, salt, and pepper on a baking sheet.
4. 4Roast for 30-35 minutes, or until tender and slightly caramelized.
5. 5While the vegetables are roasting, prepare the apple-horseradish cream: finely grate the apple and combine it with the vegan cream cheese, horseradish, and lemon juice.
6. 6Spread the apple-horseradish cream evenly over each slice of rye bread.
7. 7Top with the roasted root vegetables.
8. 8Garnish with fresh dill before serving.

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