This dish is one I saw made and knew I had to recreate in my 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, cutting board, aluminum foil, 1 hand-held juicer,1 large mixing bowl, 1 medium-size bowl, disposable gloves, 4 porcelain salad bowls

Ingredients for the Beets and Sweets:
3 red beets, washed, tops and bottoms removed, roasted, peeled, and diced into 2-inch pieces
3 golden beets, washed, tops and bottoms removed, roasted, peeled, and diced into 2-inch pieces
3 medium-sized sweet potatoes, peeled, roasted, and diced into 3-inch 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 teaspoon of fresh Italian flat-leaf parsley, finely chopped
1/2 cup of *E.V.O.O.

Instructions for the Roasted Beets:
Preheat oven to 425°F. Convection, 400°F.
Lay 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, and transfer them 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, and toss to combine. Set aside.

Instructions for the Roasted Sweet Potatoes:
Preheat oven to 425°F. Convection, 400 degrees F.
On another rimmed baking sheet pan lay out the sweet potato chunks in one even layer. Add 1/4 cup of olive oil, 1 1/2 tablespoons of Kosher salt, and 1 1/2 teaspoons of freshly ground black pepper, and 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.

Instructions for the Salad:
In a large mixing bowl, combine the beets with the sweet potatoes. Add the arugula. Start by adding 1/2 cup of the lemon vinaigrette to the bowl, and 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.

Instructions for the 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 well.

There you have it, my Beets And Sweets.

Notes:
1) *E.V.O.O. is an acronym for Extra Virgin Olive Oil.

2) Place both the beets and sweet potatoes in the oven at the same time.

3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

4) The Kcal count includes a total of 4 ounces of the Lemon Vinaigrette for 4 servings.

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

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