Marinated herbed baked potatoes, beets and carrots

Ingredients

• 5-6 medium sized Potatoes
• 3-4 Carrots
• 2 small Beets

For the Marinade, whisk together with a fork/spoon the following ingredients in a bowl (quantities according to your taste) until well blended and creamy:

• Freshly crushed Green Chilli and Garlic paste (crush them together with crystal salt and a pinch of asafoetida)
• Olive oil
• Tamari
• Balsamic Vinegar
• Nutritional Yeast
• Freshly crushed Pepper
• Dried Rosemary
• Dried Chives

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Preparation

• Scrub and clean the carrots and potatoes under running water. Do not peel them.
• Cut them into chunks. Wash and peel the beets and cut them into chunks too.
• Bring water to a rolling boil in a large pot. Pop only the potatoes into the water. Let them cook for 5-10 minutes, until slightly tender.
• Switch off the flame and drain. Place all the veggies in a wide dish/container.
  
• For the Marinade:
  Pour the marinade over the veggies and toss well. Cover and keep aside for a few hours. The longer they sit, the better. Pre heat the oven to 250 C. Pick the veggies out of the marinade liquid and spread them on a cookie sheet and bake them for about half an hour. After the oven goes off, let them sit inside for 5-10 minutes. Serve hot.

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