Name: Oven-roasted vegetables with Honey-Lemon dressing and a creamy Beetroot dip! recipe by Mallika Chaudhary at BetterButter
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 3
Ingredients: 2 large potatoes; 3 medium-sized beet-roots; 1 large sweet-potato; 4-5 baby potatoes; 4-5 cashews; 4-5 almonds; 1 tbsn + 1 tsp pepper powder; 1 tbsn honey; Juice of 1 lemon; 4-5 tbsn extra-virgin olive oil; 1 tbsn melted butter; 3-4 tbsn of greek yogurt; 1 tbsn cream; 1 tsp cumin powder; Some fresh coriander leaves, chopped; Few pomegranate seeds (optional); Rock salt to taste

ABOUT Oven-roasted vegetables with Honey-Lemon dressing and a creamy Beetroot dip! RECIPE

I actually created this recipe to enter it into a blog-hop, where we bloggers had to cook a dish based on a theme of 'Fasting recipes for the month of Shravan'. The general aim of fasting is to detoxify your body and eat healthier. The diet that you follow while fasting during the month of Shravan is very simple, restricted and completely vegetarian. In these meals, you are not supposed to use regular flours, rice, lentils, onions, garlic, spices and even common salt. Usually people eat fruits, dry fruits, milk and its products like yogurt and cottage-cheese and a few vegetables like potato and sweet-potato. So the veggies I decided to use for my dish were- potatoes, sweet potatoes and beetroot. I also made a tangy dressing of honey and lemon to drizzle on the veggies and a mild dip of Greek yogurt and beetroot as a dipping sauce. Thankfully, everything worked very well with each other. Try it friends....it's so yummy and very very healthy!!

Instructions

Start by making the dressing for your vegetables. Combine honey, lemon juice and around 2 tsp extra-virgin olive oil in a bowl. Season with rock-salt and pepper. Refrigerate.
In a small oven-proof dish, toss your cashews and almonds with some melted butter, rock-salt and pepper. Set aside.
Peel and thinly slice two of your three beets into wafer-thin circles.
In a frying-pan, saute the sliced beets for 2-3 minutes in a few drops of olive-oil. Season with rock-salt and pepper while they are cooking. Set aside to cool.
Slice all your potatoes and sweet potato in wafer-thin circles carefully.
Pre-heat your oven to 190 degrees C.
Season everything with rock salt and pepper.
In a shallow bowl greased with olive oil, arrange the potatoes, sweet potato and sauteed beetroot in an attractive pattern of your choice. For the inner circle, use baby potato slices and small slices of beets.
Once arranged, pour half of your honey-lemon dressing and half of your melted butter uniformly onto the vegetables. This will give them a lovely sweet and tangy flavor. Set aside the remaining halves.
Put the prepared dish in the oven on the middle shelf and bake for around 1 hour. Halfway through the baking time, take out your vegetables and paste them with the remaining dressing and the melted butter.
Meanwhile, while the vegetables are getting roasted, prepare your yogurt and beet-root dip. Peel and cut your last beet-root into chunks.
In a blender, combine your Greek yogurt, cream, cumin powder, rock salt and a few beet-root chunks and blend into a smooth paste. Pour into a bowl.
Pomegranate seeds go very well mixed into this dip, but it is entirely optional. If using them, toss a few pomegranate seeds in the dip and mix well. Refrigerate.
When around five minutes of baking time is remaining, toss your small oven dish containing the seasoned cashews and almonds in the lower rack of your oven. They will get nicely toasted along in the oven alongside.
Once the veggies and dry-fruits all look nicely roasted and crisp, take them out from the oven. They should be deliciously crunchy throughout.
Sprinkle chopped coriander leaves on top and if you want,add even a little leftover lemon juice.
Serve hot with chilled beetroot dip, as a side-dish or as it is. Enjoy!

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