This dish is one I saw made and new I had to recreate in my own way. This is my version of Beets And Sweets!🌰🥔

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yields: 4 servings
Equipment: 2 rimmed baking sheet pans, chef’s knife, 1 (8-ounce) jelly jar with a tight-fitting lid, aluminum foil, 1 hand-held juicer,1 large mixing bowl, 1 medium-size bowl, disposable gloves, 4 porcelain salad bowls

Ingredients:
3 red beets, washed, tops and bottoms removed, roasted, peeled, and diced
3 golden beets, washed, tops and bottoms removed, roasted peeled and diced into 2-inch size pieces
3 medium-size sweet potatoes, peeled, roasted, and diced into 3-inch size chunks
1/2 cup of olive oil
2 1/2 tablespoons of Kosher salt
2 1/2 teaspoons of freshly ground black pepper
1 (4-ounce) store-bought pre-washed package of baby arugula
2 (4-ounce) packages of Goat cheese, crumbled
1/2 cup of store-bought roasted and salted Pepitas

Ingredients For The Lemon Vinaigrette:
Yields: 8 ounces
1/4 cup of fresh lemon juice (3 juicy lemons)
1 teaspoon of freshly grated garlic, (optional)
1 tablespoon Dijon mustard
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
2 tablespoons of Agave nectar (substitute honey)
1/4 teaspoons of fresh Italian flat-leaf parsley, finely chopped
1/2 cup of *E.V.O.O.

Note: Place both the beets and sweet potatoes in the oven at the same time.

Directions For Roasted Beets:
Preheat oven to 425-degrees F. Convection, 400-degrees F.
Layout two large pieces of aluminum foil. Place the red beets on one piece of foil and the golden beets on another. Add 1/4 cup of olive oil, 1 tablespoon of Kosher salt, and 1 teaspoon of fresh ground black pepper evenly divided between each set of beets. Wrap both the red and golden beets tightly in the foil, transfer to the baking sheet pan. Cook for 1 hour (60 minutes) or until a knife can be inserted with no resistance. Once completely cooled, using disposable gloves, remove the skins, dice, and transfer to a large mixing bowl. Add chopped Italian flat-leaf parsley, toss to combine. Set aside.

Directions For Roasted Sweet Potatoes:
Preheat oven to 425-degrees F. Convection, 400-degrees F.
On another rimmed baking sheet pan lay out the sweet potatoes chunks in one even layer. Add olive 1/4 cup of olive oil, 1 1/2 tablespoons of Kosher salt, and 1 1/2 teaspoons of freshly ground black pepper, toss to evenly coat all the sweet potatoes. Cook for a minimum of 25 minutes or until fork-tender. If you prefer your sweet potatoes to be slightly more charred on the outside continue cooking for an additional 10 to 12  minutes. Allow the potatoes to cool completely.

Directions For The Salad:
In a large mixing bowl combine the beets with the sweet potatoes. Add the arugula. Start with adding 1/2 cup of the lemon vinaigrette to the bowl, gently toss to combine. Top with crumbled goat cheese and roasted pepitas.

Serve the salad in individual salad bowls. Alongside, extra Lemon Vinaigrette and pepitas. There you have it, my Beets And Sweets.

Directions For Lemon Vinaigrette:
Add all the ingredients for the vinaigrette into an 8-ounce jelly jar. Finish with the *E.V.O.O. Place the lids tightly on the jars and shake really well.

*E.V.O.O. is an acronym for Extra Virgin Olive Oil.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/

https://lindalouhamel.com/2015/10/17/lemon-balsamic-and-cilantro-lime-vinaigrette/