Roasted potatoes with rosemary and beetroot salad
Roasted potatoes with rosemary and beetroot salad- a nourishing salad
4-5 small potatoes
3-4 tbsp of extra virgin olive oil
4-5 cloves of garlic
1/2 cup of water
juice of half a lemon
salt , pepper
1 sprig of rosemary
This roasted potatoes recipe is as hearty as it is beautiful. Flavored with rosemary and seasoned to perfection, this dish is the perfect one for a party.
Place the potatoes cut in two in a baking dish.
Sprinkle the remaining ingredients over them, cover with foil and leave in the oven.
After 20 minutes remove the aluminum foil and allow to brown.
Meanwhile mix the beetroot with salt, pepper, olive oil, lemon juice and fresh parsley leaves.
Cooked in the oven or cooked in the form of salad, red beet is an excellent source of vitamins (A, B, C, E, K), minerals (magnesium, phosphorus, iron, calcium, potassium , manganese) and fibers.
With a sweet taste and a wonderful color, beets can keep you away from the most cruel diseases such as cancer, liver or cardiovascular disease.
One of the benefits of beet root is that it prevents cancer.
Of all the vegetables, the beet is said to have the most effective antitumor action and can prevent cancer development. People who have a 42-day cure with fresh vegetable juices, including red beet juice, can prevent leukemia, lung and gastric cancer.
*The picture shown is for illustration purposes only.