Potatoes in roasted beetroot and red pepper sauce
When the oven is on, it’s worth making some dishes ahead, such as roasted veggies which can be used for many later meals. The recipe of potatoes in roasted beetroot and red pepper sauce can be completed in two stages – first the sauce (kept refrigerated), then the potatoes just before serving. So this vegan and gluten-free dish is super easy to make!
Ingredients
Method
- Preheat the oven to 190°C.
- Cut the tomatoes in half, the onion into wedges, the carrots into 2cm chunks.. Peel then cut the beets in half. Put these in a baking tray.
- Cut the bell peppers in half, remove & discard the seeds and stem, then cut the pepper flesh in half again and tuck between the tomatoes and onion together with the garlic. Drizzle with oil, dust with the marjoram, then season with salt and pepper.
- Bake for about 30 minutes until the veggies are soft. Let them cool in the tray, then remove the skins of the pepper, onion, garlic and tomatoes. Put aside two beets and two pieces of the bell pepper (refrigerate them, if not used immediately).
- Put the rest of veggies and the cooking jus in a blender and whiz until you get a textured sauce. Add most of the fresh herbs, some water if it’s too thick and whiz again. Set aside – you can keep it in the fridge until needed or use it immediately.
- Put the potatoes in a large pan of lightly salted water, bring to the boil, then simmer for 15 minutes or until they are tender. Add your chose greens to the cooking water for the last 3 minutes of cooking. Drain and put the potatoes and green back in the pan.
- Cut the beet and pepper pieces into bite-sized chunks, add these to the potatoes. Pour over the beetroot sauce and warm through, combining everything gently. Season to your liking.
- Serve with the remaining fresh herbs scattered on top.