Beet & Sweet Potato Salad
-Make ahead for BBQ’s and picnics!
Ingredients:
1 small sweet potato, roughly chopped into 2-inch pieces
2 tsp The Tasteful Olive’s Extra Virgin olive oil
3 T The Tasteful Olive’s Roasted Walnut oil
2 T The Tasteful Olive’s Peach balsamic OR Apricot balsamic
½ pound beets, sliced & quartered
¼ C red onion, sliced thin
1 C cherry tomatoes, halved
3 T fresh mint, chopped
Salt & pepper to taste
1 bell pepper, seeded & coarsely chopped
1 small bunch cilantro, leaves coarsely chopped
½ C pistachios, lightly crushed
Directions:
Preheat the oven to 375F and line a sheet with parchment paper. Working over the prepared pan, toss together the sweet potatoes with the extra virgin olive oil and season with salt. Roast for 30 minutes, until tender and lightly crisp around the edges. Let cool and set aside. Toss the beets, roasted sweet potatoes, bell peppers, cherry tomatoes & red onion in a large bowl. Season with salt and pepper.
Gently toss walnut oil and balsamic to distribute well. Add the chopped cilantro, mint and crushed pistachios. Serve at room temperature or chilled.
