Baked Beetroot & Sweet Potato with Thai Dressing

 
Baked Beetroot & Sweet Potato with Thai Dressing - Thai recipe at Kitchen by Nidhi
Baked Beetroot & Sweet Potato with Thai Dressing(4 servings)
Ingredients & methods of Baked Beetroot & Sweet Potato with Thai Dressing

    Ingredients:

    · 1 chopped beetroot into small cubes
    · 1 chopped sweet potato into small cubes
    · ¼ cup of shallots (for garnishing)
    · ¼ cup of scallions (for garnishing)
    · 2 spoons of roasted sesame seeds (for garnishing)
    · 2 spoons of sesame oil
    · salt
    · black pepper
    · red chili flakes
    · Lettuce for the wraps
    · 2 square pieces of aluminum foil

    Pre-heat the oven at 180 degrees Celsius. Take the square pieces of foil. In one of the foil add beetroot, salt, black pepper and chili flakes. In another add sweet potato, 2 spoons of sesame oil, chili flakes, salt and black pepper. Cover both of them and put it in the oven for 20 minutes.
    Ingredients:
    · 2 spoons of sesame oil
    · 2 table spoons of peanut butter
    · 2 spoons of lemongrass
    · 1 table spoon of grated ginger
    · 1 table spoon of chopped garlic
    · 2 table spoons of red wine vinegar
    · 1 table spoons of chili sauce
    · 8-10 spoons of water (you can also add is coconut milk)
    · salt
    · black pepper
    · In a blender mix all the ingredients and make a smooth paste. Little flowy.

    Assembling of the Lettuce wrap:
    · On a lettuce place, baked beetroot and sweet potato. Put 2 table spoons of Thai peanut dressing. Garnish with shallots, scallions and roasted sesame seeds.

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