Wednesday, August 9, 2017

Roasted potatoes in Maple Dijon Vinaigrette

This hardy salad have the sweet, sour and herbal taste to make a really comfort food. The vinaigrette is a real winner when we want to please all dosha and all taste. To make this salad a main dish, add fresh tomatoes and steam kale or chart, add a boil egg or fresh goat cheese. Serve with a generous fresh herbs.

Ingredients to roast the potatoes
1 cup of mini potato
5 to 8 tsp of ghee room temperature
2 tsp of lemon juice
2 tsp of red pepper flakes.
  1. Preheat oven to 475 degrees F (245 degrees C).
  2. In a large bowl, combine well all ingredients except the potatoes. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
  3. Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides

For the vinaigrette

5 tsp of grapeseed oil
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
3 tsp maple syrup
1 tsp Tamari sauce
1/4 tsp black pepper
handful of  fresh basil
Handful of fresh cilantro

Chopped all fresh herbs, mix the rest of all ingredients together and pour over the roasted potatoes. Serve warm or cold. 

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