Doc V's Healthy Kitchen

Obviously I am a fan of beetroots. Tonight I will mix beetroots, sweet potatoes, orange and pomegranate seeds.

While using the oven for another meal I precook the beetroots. Wrap the washed beetroots ( total weight 800g) in aluminum foil, individual packaging). Add 1-2 unpeeled garlic cloves each, a bay leaf and a drizzle of olive oil. I had 3 large pieces, and thus it took more than an hour and a half of baking time until they were al dente. Cool down. Remove the skin. Slice.

Wash 1 sweet potato of approximately 400 grams. Slice. Spread on baking paper. Mix with a drizzle of olive oil, pepper and salt. Bake for 30 minutes. Stir halfway. Add the beetroot, a handful of fresh rosemary, 1 chopped chili, the skin if a biological orange, 40 grams of peeled hazelnuts and the tender garlic cloves on the baking paper halfway ( don’t yet mix them together to keep the orange color of the potato ). Once everything is ready, spread on a beautiful plate. Finish with the sliced orange, the seeds of a pomegranate, a little drizzle of good olive oil, a little drizzle of good quality balsamic vinegar, pepper and salt.

This is perfect as a dinner for 2p, or as a side dish in combination with whatever you want.