Beets And Sweets Salad

I have an interesting, and delicious recipe for you today, that uses good ol’ stuff from your garden. I know that not everyone is a lover of beets and/or sweet potatoes, but this salad is pretty good if you are willing to give it a try. My Bel Air has something similar in their deli. My mom LOVS fresh beets AND Sweet Potatoes so just just had to give this recipe a try for Memorial Day. This Beets and Sweets Recipe is a great salad using fresh beets and sweet potatoes, which was adapted by Eat Well Living Thin.

Beets And Sweets

Prep time: 10 mins

Cook time: 45 mins

Total time: 55 mins

Serves: 5

Ingredients

2 medium sweet potatoes, peeled and diced in ½ inch cubes
2 medium beets, peeled and diced in ½ inch cubes
2 tsp olive oil, divided
Kosher salt & freshly grated black pepper
1 tsp ancho chili powder
1 tsb thyme
2 Tbs finely diced sweet onion
2 Tbs chopped, toasted pecans
2 Tbs dried cranberries, coarsely chopped
1 Tbs minced fresh parsley
Dressing:
2 Tbs olive oil
2 Tbs fresh lemon juice
2 Tbs sugar free or regular honey
¼ tsp salt
⅛ tsp black pepper
⅛ tsp ground chipotle pepper

Instructions

Preheat oven to 350°.
Toss beets in 1 tsp of olive oil and bake in a shallow dish for 20 minutes.
Add sweet potatoes to the baking dish and drizzle with 1 teaspoon olive oil.
Sprinkle with salt and pepper, ancho chili powder and thym. Stir to coat. Roast for 25-30 minutes or just until fork tender. Allow to cool slightly.
To make the dressing, in a small bowl whisk together the olive oil, lemon juice, honey, salt, black pepper, and chipotle pepper.
Transfer potatoes to a medium bowl. Stir in onions, pecans, cranberries, and parsley.
Drizzle with dressing and gently stir until coated. Serve either warm, room temp or cold.