1. Rinse the root vegetables and cut off the tops. Cut half of the root vegetables into sticks and the other half into cubes (about 1×1 cm).
2. Boil the vinegar, honey, pepper and bay leaf and pour over the cubes - leave to infuse for 12-24 hours. Feel free to use other herbs for pickling.
3. Preheat the oven to 200 degrees, place the sticks on a baking tray and pour honey over them. Season with salt and pepper and bake for about 20 minutes, until coloured. Turn them over so that the sticks are baked evenly.
4. Cut the rye bread into cubes or slices, fry in butter until crispy - either in the oven (about 15 minutes) or in a frying pan (about 2 minutes), and sprinkle with a little salt at the end.
5. Arrange the salad in a bowl with fresh herbs, and serve with meat if desired.
