Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, micca's roasted potatos and beetroot. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

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).

Micca's roasted potatos and beetroot is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Micca's roasted potatos and beetroot is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook micca's roasted potatos and beetroot using 7 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Micca's roasted potatos and beetroot:

1. Make ready 2 medium potatos
2. Take 2 medium beetroot (fresh)
3. Get 1 bunch rosemary
4. Get 1 tsp honey
5. Get 1 dash olive oil
6. Get 1 dash balsamic vinegar
7. Prepare 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. Roast these classic root vegetables and add honey and caraway seeds for a Scandi twist. Roast for an hour and a half, until the beetroot feels tender.

Steps to make Micca's roasted potatos and beetroot:

1. preheat oven to 180°C
2. dice potatos and beets into largish chunks and place in baking dish
3. drizzle oil and balsamic vinegar and toss to coat
4. scatter a large pinch of sea salt and toss everything around
5. scatter sprigs of rosemary on top
6. cover dish and bake for 25-30mins or until soft
7. remove cover, toss and cook for 10-15 or until start to get crunchy
8. add honey and toss till coated then cook a further 5-10 until nice and crunchy and just starting to caramelise
9. serve as a side dish with a roast or add to a salad.

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. These roasted veggies can dress up a salad, making it beautiful and nutritious, but they are also perfect. Balsamic Glazed Beetroot is a wintery classic to serve with hearty mains like roasts or casseroles.

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