Roasted Beetroot, Kipfler Potatoes and Sweet Potatoes

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Roasted vegetables are not only good for health; they're great for serving as a starter. Following recipe includes three different types of tuberous vegetables roasted to perfection. If kipfler potatoes are not available in your locality, you can omit them altogether. Use fresh ground whole spices to season these roasted vegetables. I generally serve roasted veggies with tea or coffee. To add more color to the recipe, you can add roasted broccoli and bell peppers. Leftovers of this recipe can be easily used in a curry or stew. If you're diabetic, I'll suggest you to avoid this recipe. So let's get started and quickly prepare this smoky, fulfilling and delicious roasted vegetable recipe in a few simple steps.

Roasted Beetroot, Kipfler Potatoes and Sweet Potatoes
Roasted Beetroot, Kipfler Potatoes and Sweet Potatoes
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Roasted potatoes and beetroot

Make this simple and delicious recipe made with fresh beetroot and potatoes which is roasted on a slow flame and are seasoned with pepper and cilantro.

Preparation Time: 20 minutes
Cooking time: 10 minutes
Servings: 5

Ingredients:
  • 250 gm potatoes
  • 250 gm kipfler potatoes
  • 250 gm beetroot
  • fresh ground pepper (for seasoning)
  • oodles of groundnut oil
  • coriander sprigs (for garnish)
  • salt to taste

Instructions:

  1. Wash all the tuberous roots well and slice them in your desired shape.
  2. Keep them aside for at least half an hour to ensure all the water is removed.
  3. Heat generous amount of groundnut oil in a nonstick grill pan on a low flame.
  4. Add all the sliced potatoes and beetroot and roast well for about 6 to 8 minutes.
  5. Season with ground pepper and salt.
  6. Garnish with coriander sprig and serve immediately.

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