Valentine's Salad: Roasted Beets & Sweet Potatoes
Ok, so I am corny. Since it's Valentine's day, I wanted to do a holiday appropriate post.
A chocolate souffle or a heart shaped cake might have been a better idea, but I chose roasted BEETS & SWEET potatoes.
You could always use the line "Honey, you're my SWEET POTATO, and my heart BEETS for you".
Either way, this is a great side dish and made an excellent salad w/ some goat cheese on top and it's much healthier than that chocolate souffle.
Roasted Sweet Potatoes & Beets:
Peel your sweet potatoes and cut them into bite size cubes.
Do the same with the beets (a fun task).
On a rimmed baking sheet lined w/ foil, toss the beets with some olive oil, a splash of balsamic vinegar and kosher salt and roast in a 400F oven for 15 minutes.
After 15 minutes, add the sweet potatoes to the same baking sheet (they won't take as long to cook as the beets).
Drizzle the potatoes w/ the olive oil and kosher salt and roast with the beets an additional 30-40 minutes. The time will really depend on your oven. Mine runs very hot, so I took mine out sooner, because they were starting to get too brown, so keep an eye on them.
As soon as you take them out of the oven, splash with a tablespoon or two of white balsamic vinegar.
Serve as a side dish with some fresh cilantro or cooled on top of arugula with some goat cheese for a great salad.
(I will serve the chocolate souffle for dessert!).
Enjoy and have a happy Valentine's Day!