Roasted Fingerling Potatoes and Baby Beets with Chimichurri
Ingredients
- 6 bunches Baby beets, with their greens
- 7 Baby fingerling potatoes
- 16 ounces SupHerb Farms Fusions® Chimichurri SRP
- 1/2 cup Lemon juice
- 1/2 cup Lemon zest
- 5 cups Vegetable stock
- 2 tablespoons Butter or Olive oil
- to taste Salt and pepper
- for garnish Pumpkin seeds
Categories
- Categories: American, Argentinian, South American
- Ingredients: Plant-Based, Plant-Forward, Potatoes, Sides, Vegetarian
Preparation
- Preheat oven to 450°F.
- Separate beets from their greens leave small beets whole and cut large ones in half. Toss fingerling potatoes and beets in olive oil and season with salt and pepper.
- Place on sheet pan and roast for 10 minutes, or until tender.
- Place roasted root vegetables in large rondeau or large sauté pan, add the greens and sauté 1 minute; add half of stock and baste.
- Combine SupHerb Farms Fusions® Chimichurri SRP with yogurt.
- Drizzle veggies with lemon juice and Chimichurri yogurt sauce, top with pumpkin seeds.
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