Sweet Potato and Beet Salad

If we eat with our eyes first, then this pretty dish will delight! Vibrantly colored beets, sweet potatoes and orange slices will have your senses soaring before you even take the first bite! Place it in a mason jar for a picnic, luncheon or just a nice treat for yourself. I take mine to work and it sure is a nice pick me up half way through the day. Take extra because your colleagues are going to want a bite!

Roasted beets and sweet potatoes:

3 beets and 2 sweet potatoes - Rinse, peel (optional peel on the beets, just make sure to wash very well) and chop into about 1 inch chunks

3 T. Olive oil

1 sprig of fresh thyme or ¼ t dried

Salt and pepper

Toss all of the ingredients together and place on a sheet pan, roast in a hot oven 420F for total of 40 minutes, tossing around after 20 minutes for even cooking.

Orange Vinagarette:

Zest and juice of 1 orange

1 T. olive oil

Salt and pepper to taste

1/2 tsp honey

Option: ¼ t. cumin for a more earthy flavor for the dressing

Whisk together and pour over the roasted sweet potatoes and beets

Add ins:

Microgreens - any greens you like are fine

Pepitas or any nuts/seeds you like

Sliced fresh oranges

Fresh basil ¼ cup

1 c. cooked couscous or any other cooked grain