Name: Marinated herbed baked potatoes, beets and carrots
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: En
Ingredients: 5-6 medium sized Potatoes; 3-4 Carrots; 2 small Beets; 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

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

Preparation

Preparation10 min

Cook time20 min

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.