Oven-Roasted Wedges with Beets - CookingHub

Ingredients

• ⅓ cup of Extra Virgin Olive Oil
• ¼ onion (medium)
• 4 cloves of garlic - peeled
• ½ TSP of ground cayenne pepper (optional substitute with ½ TSP of paprika for a less spicy alternative)
• ¼ cup of fresh sage (substitute with 2 TBSP of dry one)
• 1 fresh rosemary sprig - remove from stem (or ½ TSP of dry one)
• 1 TSP of salt
• ½ TSP of ground pepper - ideally freshly ground
• 1 LB of potatoes of your choice - well rinsed with skin on (about 3 pcs)
• 1 LB of beets - peeled (try to select beets that are about the same size as the potatoes, if possible)
• 1x Measuring Cups
• 1x Measuring Spoons
• 1x Cutting Board
• 1x Chef’s knife
• 1x Immersion Blender with Measuring Pitcher or Food Processor
• 1x Large Mixing Bowl (8 QT +)
• 1x Silicone Spatula
• 1x Baking Sheet with Parchment Paper or Silicone Matt