Ingredients:
500g beetroot, peeled
500g sweet potatoes, peeled
400g parsnips, peeled
3tbsp olive oil
Method:
Heat oven to 220°C. Slice the beetroot thinly with a mandolin or vegetable peeler.
Repeat for the sweet potatoes and parsnips.
Spread the slices out on baking sheets and brush with oil.
Bake for 10-12 minutes and then leave to cool.
Serve with guacamole.
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