Ventisquero

#TimeToGrill: Ventisquero Grey Pinot Noir with grilled vegetables and tahini sauce

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.

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