Recipe: Rustic Roasted Beet & Sweet Potato Salad
Pre heat the oven to 375 degrees F with the racks in the middle. Prepare a cookie sheet with parchment paper or oven proof silicone liner.
Slice the beets and sweet potatoes into 1/2 inch thick sticks. Place on the baking sheet in a single layer.
Drizzle with the oil and maple syrup. Using clean hands, toss with the cinnamon, garlic salt and pepper.
Bake for about 40-45 minutes until slightly browned, caramelized and very tender.
Plate spinach leaves with roasted beets and sweet potatoes. Top with avocado and maple pecans. Serve with lemon juice and olive oil or my Lemon Shallot Vinaigrette or Lemon Honey Salad Dressing.