Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, micca's roasted potatos and beetroot. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Micca's roasted potatos and beetroot is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. Micca's roasted potatos and beetroot is something that I have loved my whole life. They are nice and they look fantastic.
These roasted veggies might be one of my favourite things I have ever made. You could use nugget potatoes and cut them in half if you have them, but since I wanted to use up at least SOME of the potatoes I have in my pantry, I cut full sized white and red potatoes. These crispy roasted Mexican Potatoes seasoned with chili powder, garlic, sea salt and Parmesan cheese are baked, not fried and are the perfect side to weekday meals. (gluten free, vegetarian).
To begin with this recipe, we have to first prepare a few components. You can cook micca's roasted potatos and beetroot using 7 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Micca's roasted potatos and beetroot:
- Take 2 medium potatos
- Prepare 2 medium beetroot (fresh)
- Prepare 1 bunch rosemary
- Get 1 tsp honey
- Make ready 1 dash olive oil
- Prepare 1 dash balsamic vinegar
- Get 1 pinch sea salt
It's not an over powering beet flavour, just subtle enough to add a wonderful complexity to the dip. One of my favourite ways to enjoy it is on a slice of toasted breads with some avocado slices and some sprouts, or as a dip with crackers. There's also roasted potato and cauliflower in there, but when you look at it all you see is magenta. We only just had our first frost here a few days ago!
Instructions to make Micca's roasted potatos and beetroot:
- preheat oven to 180°C
- dice potatos and beets into largish chunks and place in baking dish
- drizzle oil and balsamic vinegar and toss to coat
- scatter a large pinch of sea salt and toss everything around
- scatter sprigs of rosemary on top
- cover dish and bake for 25-30mins or until soft
- remove cover, toss and cook for 10-15 or until start to get crunchy
- add honey and toss till coated then cook a further 5-10 until nice and crunchy and just starting to caramelise
- serve as a side dish with a roast or add to a salad.
When beets are plentiful, I'll make batches of this beetroot and potato soup and freeze the leftovers for lazy days. Roast for an hour and a half, until the beetroot feels tender. Peel and slice the cooked vegetables and put to one side. To make the glaze, place the roasting tray on a medium hob flame and deglaze by adding the stock, balsamic vinegar and the chopped thyme. This dish of roasted beets, carrots, and sweet potatoes is a great way to warm up your winter, but in truth, roasted vegetables are great at any time of year.
So that is going to wrap this up for this special food micca's roasted potatos and beetroot recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
