Baked Potatoes, beetroot and mushrooms with vinaigrette dressing

 
Baked Potatoes, beetroot, and mushrooms with vinaigrette dressing (serves 4) Ingredients 
  • 250 gm baby potatoes 
  • 1 beetroot
  • 200 gm of mushrooms
  • 4 table spoons chopped garlic
  • chopped fresh parsley
  • mixed oregano and thyme
  • ½ cup grated cheddar cheese
  • ¼ cup chopped scallions
  • 1 table spoon onion powder
  • lettuce 
  • olive oil
  • salt
  • black pepper
Method:
  • In a pan semi boil the baby potatoes. Slice the beetroot. Cut the mushrooms into half and steam them. Pre-heat the oven at 250 degrees Celsius. Once your baby potatoes are semi boiled and cool press each potato with hand a bit. Now in a bowl or a plate add the pressed potatoes & mushrooms. Add onion powder ,2 table spoon of chopped garlic,2 table spoon olive oil, fresh chopped parsley, salt and black pepper. Mix well. In a baking tray place butter paper, place the baby potatoes and mushrooms. By the side place the sliced beetroot. Add some salt, pepper and olive oil to it. Now keep it to bake for 25 minutes. Keep a check on beetroot as it will be done earlier. Remove the beetroot from oven. Put the cheddar cheese and mixed oregano and thyme on potatoes and mushrooms and bake it for next 10 minutes.
 Ingredients for vinaigrette dressing
  • 3 table spoons olive oil
  • 1 ½ table spoon maple syrup
  • 1 ½ table spoon red wine vinegar
  • 2 table spoons balsamic vinegar
  • 1 table spoon mustard sauce
  • 1 table spoon chopped garlic
  • salt
  • black pepper
Method:
  • Mix all the ingredients in a bowl and whisk well.
Ingredients for sour cream dressing
  • 1 cup Greek yogurt 
  • 1 table spoon chopped garlic
  • 1 table spoon chopped parsley
  • 2 table spoons scallions
  • 1 table spoon lime juice
  • salt
  • black pepper
Method:
  • Mix all the ingredients and the sour cream dressing is ready.
Assembling
  • Place the lettuce on a platter. Place the baked potatoes, mushrooms, and beetroot.  Sprinkle the vinaigrette dressing generously. Top it with sour cream dressing and enjoy.
Ingredients & methods of Baked Potatoes, beetroot and mushrooms with vinaigrette dressing

    250 gm baby potatoes 
    1 beetroot
    200 gm of mushrooms
    4 table spoons chopped garlic
    chopped fresh parsley
    mixed oregano and thyme
    ½ cup grated cheddar cheese
    ¼ cup chopped scallions
    1 table spoon onion powder
    lettuce 
    olive oil
    salt
    black pepper

    In a pan semi boil the baby potatoes. Slice the beetroot. Cut the mushrooms into half and steam them. Pre-heat the oven at 250 degrees Celsius. Once your baby potatoes are semi boiled and cool press each potato with hand a bit.

    Now in a bowl or a plate add the pressed potatoes & mushrooms. Add onion powder ,2 table spoon of chopped garlic,2 table spoon olive oil, fresh chopped parsley, salt and black pepper. Mix well. In a baking tray place butter paper, place the baby potatoes and mushrooms. By the side place the sliced beetroot. Add some salt, pepper and olive oil to it. Now keep it to bake for 25 minutes.

    Keep a check on beetroot as it will be done earlier. Remove the beetroot from oven. Put the cheddar cheese and mixed oregano and thyme on potatoes and mushrooms and bake it for next 10 minutes.
     Ingredients for vinaigrette dressing

    3 table spoons olive oil
    1 ½ table spoon maple syrup
    1 ½ table spoon red wine vinegar
    2 table spoons balsamic vinegar
    1 table spoon mustard sauce
    1 table spoon chopped garlic
    salt
    black pepper
    Mix all the ingredients in a bowl and whisk well.
    Ingredients for sour cream dressing

    1 cup Greek yogurt 
    1 table spoon chopped garlic
    1 table spoon chopped parsley
    2 table spoons scallions
    1 table spoon lime juice
    salt
    black pepper
    Mix all the ingredients and the sour cream dressing is ready.

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