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Everything tastes better with some heat from the grill, and even better if you pair it with Grey Pinot Noir. Have a look at the details of the recipe that will impress all of your friends.
INGREDIENTS 1 kilo of native Chiloé potatoes 3 medium beets 5 small carrots 2 sweet potatoes ½ cup of chopped pistachios Sea salt 1 bunch of parsley leaves, finely chopped
– FOR THE SAUCE: 6 T Tahini 12 T Apple cider vinegar 1 t paprika 1 t cumin 2 cloves of garlic 3 T yogurt Juice from half a lemon Black pepper
PREPARATION 1- Cook the beets in a pot, beginning with cold water, for about 45 minutes. Remove from the water and set aside. 2- Put the potatoes, beets, carrots and sweet potatoes-whole and with skins- on aluminum foil and sprinkle with olive oil, salt and pepper. Wrap them with the foil making small packets. 3- Put the vegetables in the ashes of the grill and let cook for 40 minutes to 1 hour, depending on the size, until they are cooked through. Be careful not to let them burn. 4- In a food processer, put the tahini, vinegar, cumin, garlic, yogurt and lemon juice and blend until mixed well. Season with salt and pepper. Set aside. 5- Put the vegetables on a platter, removing any excessively burned parts, sprinkle with parsley, chives and pistachios, and accompany with the tahini sauce.