Burger with Vegetable Fries

Preheat the oven to 200 °C. Line a baking sheet with baking paper.

Peel the celeriac, beetroot, and 320 g of the carrots and cut them into uniform sticks (fry shape). Mix the vegetables on the baking sheet with half of the rapeseed oil and a pinch of salt. Bake in the oven at 195–200 °C for approx. 40–50 minutes.

For the dip, mix yogurt, mustard, and finely chopped chives. Season with a pinch of salt and pepper and chill until serving.