Description
Roasted potato wedges tossed in a vibrant beet leaves pesto, offering a unique and flavorful side dish perfect for any meal.
Ingredients
Units
Scale
- 6-7 beetroot leaves
- 2 cloves of garlic
- 1/2 cup walnuts
- 10 almonds
- 1/2 cup basil leaves
- 1/2 cup parsley
- 1/2 cup cilantro
- Salt & Pepper to taste
- Olive oil as required
- 3-4 potatoes
- 1 tsp chilly powder
- Chaat masala for sprinkling
Instructions
- Separate the beet leaves from the beets, wash them thoroughly, and blanch in hot water for 2 minutes.
- Add the blanched beet leaves to a food processor along with walnuts, almonds, garlic, parsley, cilantro, basil, salt, and pepper. Blitz to a smooth paste while adding enough olive oil to achieve the desired consistency.
- Boil the potatoes until tender, then peel and cut them into wedges.
- In a large bowl, combine the potato wedges with the beet leaves pesto sauce and chilly powder. Toss lightly to coat the potatoes well.
- Preheat the oven to 400°F (200°C).
- Place the pesto-coated potato wedges on a grill mat over a baking tray.
- Bake for 15-20 minutes, or until the potatoes are charred and crispy.
- Once done, sprinkle chaat masala on top and serve with toasted bread or a yogurt dip.
Notes
The pesto sauce can be made in advance and stored in the refrigerator for up to a week. Use any nuts you have on hand, such as pine nuts or almonds, for the pesto. Serve the roasted wedges with a yogurt dip for added flavor. This dish can also be enjoyed as a light snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 13
- Carbohydrates: 30
- Fiber: 4
- Protein: 5
- Cholesterol: 0