Beet and Sweet Potato Salad
1 small sweet potato, roughly chopped into 2" pieces
1/2 lb. beets, peeled and chopped into 2" pieces
1 T. The Tasteful Olive mild or medium extra virgin olive oil
Salt and pepper, to taste
3 T. The Tasteful Olive Roasted Walnut gourmet oil
2 T. The Tasteful Olive Peach or Apricot white balsamic vinegar
3 green onions, thinly sliced
3 T. fresh mint, chopped (save a bit for garnish, if desired)
1 bell pepper, seeded & coarsely chopped
1 small bunch cilantro, leaves coarsely chopped (save a bit for garnish, if desired)
1/2 c. pistachios or pepitas
Preheat the oven to 375F and line a sheet pan with parchment paper. Working over the prepared pan, toss together the sweet potatoes and beets with the extra virgin olive oil and season with salt and pepper. Roast for 30 minutes, until tender and lightly crisp around the edges. Let cool and set aside.
For the dressing, whisk together the walnut oil, white balsamic, and salt and pepper and set aside.
Toss the sweet potatoes, beets, green onions, mint, bell pepper, cilantro, and pistachios or pepitas together in a small bowl. Season with salt and pepper. Gently toss with dressing to distribute well. Garnish with reserved mint and cilantro, if desired. Serve at room temperature or chilled.
