2 beetroot, scrubbed and very thinly sliced on a mandolin or with a vegetable peeler
2 carrots, scrubbed and very thinly sliced on a mandolin or with a vegetable peeler
¼ tsp garlic granules or powder (optional)
1 large parsnip, scrubbed and very thinly sliced on a mandolin or with a vegetable peeler
½ tsp dried oregano or herbes de Provence (optional)
1 tbsp light rapeseed, vegetable or sunflower oil