Cooking Instructions
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Step 1
Roast, peel and cube the
Beets (2)
if not using pre-cooked.
Step 2
Place beets,
Coconut Vinegar (120 mL)
,
Pitted Dates (14)
,
Ground Cloves (as needed)
,
Fresh Ginger (as needed)
,
Onion Powder (1 g)
,
Garlic (1 clove)
,
Salt (3 g)
,
Ground Black Pepper (1 g)
and
Crushed Red Pepper Flakes (1 pinch)
into a blender and process until smooth. Chill in your fridge for a few hours.
Step 3
Preheat oven to 350 degrees F (180 degrees C).
Step 4
Season the
Potatoes (2)
with
Dried Mixed Herbs (to taste)
,
Coconut Oil (30 mL)
,
Corn Starch (15 g)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
.
Step 5
Bake in preheated oven for 15 min, then flip and cook for 15 more minutes. Remove from the oven and season with
Salt (to taste)
.
Step 6
Serve up your potato wedges with the chilled beet ketchup!
