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Roasted Turmeric Potatoes with Beetroot Carrot Juice By Chef Kunal Kapur

Kunal Kapur
Beetroot Carrot Juice with Roasted Turmeric Potatoes is an amazingly healthy and nutritious combination. Chef Kunal Kapur shares the recipes in detail.

Serves

3

Cooking Time

15-20 Min

Meal Type

snacks

Preparation Time

10-15 Min

Difficulty

MEDIUM

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INGREDIENTS

  • For Roasted Turmeric Potatoes

    • 12-15 baby potatoes

    • ½ tsp grated ginger

    • pinch of fennel powder

    • pinch of black pepper powder

    • rock salt to taste

    • 1 tsp turmeric powder

    • 1 tsp ghee

  • For Beetroot & Carrot Juice

    • 2-3 beetroots

    • 2-3 carrots

    • 10-12 fresh mint leaves

    • 1 tbsp lemon juice

PREPARATION

  1. 1

    Cut 12-15 baby potatoes in 2 halves and spread them on the tray.

  2. 2

    Add 1/2 tsp grated ginger, a pinch of fennel powder, black pepper, rock salt, 1 tsp turmeric powder, 1 tsp ghee and mix it properly with baby potatoes.

  3. 3

    Preheat the oven and let the baby potatoes bake at 180-190 degrees for 15-20 minutes.

  4. 4

    Cut 2-3 beetroots and 2-3 carrots into small portions. In a juicer, add beetroot, carrot, mint leaves and blend it.

  5. 5

    Squeeze a lemon slice into the juice and mix it well. Beetroot & carrot juice is ready to serve with roasted turmeric baby potatoes.

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